elk hamburger recipes?

[HoofsandWings]

If I get lucky and get a 4 or 5 point, when I make hamburger out of all but the back strap, what recipe should I follow? How much fat to add? Which spices?
What proportions?
Thanks

[dreamingbig]

I wouldn't make hamburger out of the roasts unless you really don't like them.  Also you can take some of the back hams and make into steaks as well.  We did this on a 5x6 from this year.

As to the hamburger we didn't add any fat or spices but that is the way we like it.  We process our own meat.  I like not adding fat because you can always add things later to make it stick together but once you add it you can't take it out.

[HoofsandWings]

The 3 point elk I got a few years ago was like shoe leather. So I plan to hamburger the whole thing.
The back strap was okay. I tried crock pot for the leg roast, but only after the meat disolved was it tender (20 hours in the crock pot). So I am making hamburger. I can make meat loaf from that. Have you ever had dried squid? You chew and chew and chew.

[groundhog]

We buy the packages of "bacon ends" and add that to the meat as we grind it. It is really good! You can actually smell the bacon as you are cooking it! I highly recommend that you try this.
Usually older elk will have good flavor but they will be chewy. Another trick for elk steaks that are tough is to pound them with a meat hammer before you cook them. This makes them very tender.

[SunniCutt]

The 3 point elk I got a few years ago was like shoe leather. So I plan to hamburger the whole thing.
The back strap was okay. I tried crock pot for the leg roast, but only after the meat dissolved was it tender (20 hours in the crock pot). So I am making hamburger. I can make meat loaf from that. Have you ever had dried squid? You chew and chew and chew.

How long did you hang it?  From my experience a short hang time can mean tough meat.  I mix 20% pork for making sausage, but @5% pork for hamburger.  Remember once you put it in, you can't take it out.  I too grind my own, but I don't mix anything with it.  I can do what i want when the meat is prepared.

[NRA4LIFE]

I don't use any raw pork as I like to cook my burgers a lillte medium rare.  I do one of 2 things, both with beef.  My preferred method is to take plain old beef fat and grind it right with the venison or elk.  1 lb of beef fat to 8-10 lbs of meat is good.  The other method (when I don't have fat available) is to grind the deer meat on it's own and then mix in regular beef hamburger, about 1 lb of burger to 5 lbs of meat.  I don't add any spices, ESPECIALLY salt, as it will reduce the life of the burger in the freezer.

[HoofsandWings]

The 3 point elk I got a few years ago was like shoe leather. So I plan to hamburger the whole thing.
The back strap was okay. I tried crock pot for the leg roast, but only after the meat dissolved was it tender (20 hours in the crock pot). So I am making hamburger. I can make meat loaf from that. Have you ever had dried squid? You chew and chew and chew.

How long did you hang it?  From my experience a short hang time can mean tough meat.  I mix 20% pork for making sausage, but @5% pork for hamburger.  Remember once you put it in, you can't take it out.  I too grind my own, but I don't mix anything with it.  I can do what i want when the meat is prepared.

When an elk falls dead in the middle of a wide creek in 2 feet of water in a clear cut with no trees, hanging does not come into play. Let's just say the elk came to shore in small pieces. 

[EastWaViking]

Just grind it very fine, and you will not have to add any fat to make it stick together. 

Straight wild game is best, if you ask me.  A friend of mine mixes moose and antelope together, and says that
is real good.

[NRA4LIFE]

EastWa, that's a good point.  If you grind it through an 1/8" plate or smaller, then it is good.  I do grind some with no fat, but very course, through a 3/8" plate.  That's my chili meat.  I like the bigger chunks in chili.