Beef fat

The realy cheap burger , or buy some fatty brisket or ribs that need trimmed and tri. them for future use another place to try would be BBQ resurants sometimes they will give away trimmings . All our groceries stores want to sell their fat for $ 1.99 LB so I use pork butt

1/3 pork added

I don't used my ground venison for burgers, it all gets made into sausage. I mix 20% fatty pork butt with it.

We use breakfast sausage.

Don't add anything.

been making ours for years..

5 pounds beef fat to 20 pounds deer

Beef fat, about 8%.
Pork fat melts out of the burger when you cook it leaving voids.
If you don't add any fat, you can always add a little milk to the burger before you press into patties and that will help hold the patties together.

Hook up with one of the meatcutters at a local grocery store and have them save some fat when they are trimming ribeyes. At any decent sized store they are cutting steaks every day. I usually call one day ahead and they have 5-7 pounds for me. If they have ribeyes on sale, they can have a LOT more.

We add nothing to deer burger. Also Sheri and I process are own deer. She made me get a different grinder for the deer though.

I agree with adding pork trim. I get 25% added to mine. I've had straight venison burger and no thanks. Other than the loin chops and tenderloins which I like, I don't save any steaks or roasts. I've had it and again no thanks I'll stick to beef or pork. To me venison is way too lean to eat on it's own,

Freeze the meat and place your order for fat. When the fat becomes available thaw out the meat.

I haven't tried it but I hear you can use coon fat. Hmmm, I've got a buck aging. Maybe I should go set a few coon traps tomorrow and give it a try.

I just grind it. The more fat the better. Early season deer are best.

Usually add nothing but sometimes grind 75% deer and 25% bear for a little different flavor. Make a lot of deer jerky on my firepit. better cuts of meat make better jerky than tough scraps do

Same here, like it better with no fat. I've had deer burger that the fat created a sort of bad aftertaste and ruined the taste of the venison.

That's how I do all mine.

We don’t add any fat or other meat. Just pure venison burger. Don’t have any problems with patties falling apart and enjoy the flavor. Try it.
what i do. had some go bad in the freezer one time. never again!

.. brisket... 50/50

Pork butt for sausage, beef suet for burger. Caribou, moose or musk ox.