Deer/pork burgers...

I believe you can add an egg to the ground meat mix to get it to hold together.

Same reason you add an egg to a meatloaf mixture.

I added an egg

The place I get my deer/pork ground meat from always recommends I get the 50/50 mix (at least). Said any less pork and the meat will be too dry. Burgers turn out good if you just press into patties and cook em. Can't work them like regular ground beef.

bump

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The place I get my deer/pork ground meat from always recommends I get the 50/50 mix (at least). Said any less pork and the meat will be too dry. Burgers turn out good if you just press into patties and cook em. Can't work them like regular ground beef.

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nothing wrong with 50/50 but thats a crock of shite from your butcher


I know many people who do 90% deer and 10% pork fat

I do 20% pork on deer burger and 40% pork on deer sausage. No pattying issues.

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I do 20-25% brisket for deer burgers

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When you do that are you grinding brisket meat, fat and all and mixing with the deer or mainly just fat?

Gotcha. Same way I've been doing the pig butt. I'm going to try some brisket next deer.

use just the yolks, not the whites...all you want is the fat not the protein

wet your hands with water before you shape the burgers
make a ball, not a patty, and then smash the ball down on the pan with a spatula

one more option is to make a paste of stale bread and milk, and gently mix that in with the meats

Ground meat get 20% pure beef fat when I do it. Never had a problem