re: Best way to process venison into burger?

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never ground and eaten pure venison

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Too dry and fats some flavorful stuff.

Butcher shop I use to frequent saved steak fat for deer season. Much better than store bought. Unfortunately he hung it up because the hours never justified the pay. Second guy who's told me the same thing.

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Debone, grind, and form into burger Patty. Cook on grill….. seriously don’t need to add anything. Have been doing it this way for many years. It’s actually healthy.

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how do you keep them from falling apart?

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how do you keep them from falling apart?

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I know to make sure they don’t fall through the grates. Use another cover grate for them

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how do you keep them from falling apart?

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I was given some ground elk and had that problem with burgers falling apart on the grill. Adding a little bit of bread crumbs when making the patties solved that problem and the burgers were the best I've had


On another note...if grinding my own venison for use in other dishes, do I need to add fat to it or can it be ground up 100% venison? Pro/con to either way?

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Too dry and fats some flavorful stuff.

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It’s best to trim the venison fat as much as you can from further research I did on the subject. You get a less harsh gamey taste even if you use 100% venison.

Basically the more time and effort you put in it, the better it turns out