Many people have much of their venison ground into burger but are never really happy with the results. The fat on deer as a whole is not a good tasting fat and there is no marbling of the meat like on beef. Therefore unless you add fat to venison burger it will be dry and will not have much taste. Since there is no fat in the meat to bind it together it will crumble if you try and make it into a patty. The solution to this dry tasteless burger is too easy, you just add fat. You can have the processor add pork or beef fat to your venison burger and then use it just like ground pork or ground beef. If you do it at home you can mix it many ways. I try to end up with a product that is about 25 percent pork or beef fat to 75 percent venison. I sometimes buy the cheap overly fat beef hamburger at the grocery store and mix in ground venison until it has enough fat in the mixture, this makes great burgers. If my area grocery stores run the packer beef briskets on sale that have not been trimmed of the excess fat, I will buy one of those to grind and mix with my ground venison. A brisket ground up with and equal amount of venison makes very good burger. I buy pork jowls or fatback to mix with my ground venison for my breakfast or link sausage recipes. If you like the flavor of Bacon Burgers you might try my favorite way to make them. I buy the cheap bacon ends that come in a box or a big plastic bulk package. These are the end pieces of slabs of bacon that are odd sized and cannot be sliced to go in the packages as sliced bacon. It is just small and end pieces of actual cured bacon. I grind it up and mix it with the ground venison until the mix fries up like you want and then it can be made into packages of formed burger patties. The taste when done on the grill is of a great bacon burger, with a slice of your favorite cheese most will not be able to even tell that the wonderful burger they are eating is 75 percent venison. I sometimes take the bacon burger mixture and add seasonings to make breakfast patty sausage, be sure and cut back on the salt as the cured bacon is already salted. This will make a patty sausage with a cured bacon flavor. With a little experimentation you can come up with all sorts of ways to use your venison burger. My wife and I use the burger in mexican food, Italian food, meat loaf or any other way we would use ground meat. Just remember to add at least 25 percent fat when you grind the burger and you will have a product the whole family will enjoy. Wild Ed
