re: Best way to process venison into burger?

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run it back through the grinder on fine.

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I know a lot of folks do this, but for those of you who do, what size plate are you using on the course and fine grind? I’ve run a lot of deer through a grinder and have never found the need to double grind anything so long as a decent amount of the silver skin is removed on trimming. The times that I’ve double ground, the meat was basically pulp using a #10 plate, and it was a pain in the arse to feed it already ground. I didn’t like the consistency at all, it was hotdog fine. I can see it for sausage with binder, but when used in normal ground meat recipes, it is like meat paste.