Grinding burger. Add fat or no fat?

[grundy53]

Thanks guys. Looks like I'm good to go with not adding fat to the burger. I do plan on adding fat to my sausage.

Sent from my E6782 using Tapatalk

[lokidog]

Thanks guys. Looks like I'm good to go with not adding fat to the burger. I do plan on adding fat to my sausage.

Sent from my E6782 using Tapatalk

 

You can always mix some in later depending on application.

[Dan-o]

I always add fat to my burger.....    7%

It would just be too dry for our liking w/o it.

0% fat in the taco meat is a good idea.

[Magnum_Willys]

I always add fat to my burger.....    7%

It would just be too dry for our liking w/o it.

0% fat in the taco meat is a good idea.

   Great Burger !  Don't hear that as often with pure game meat. 

[lokidog]

Toss a slice of cheese on your burger if you need some fat.      

[The scout]

I have done it both ways, seems hard to cook without(sticks to much without adding lots of oil). now I add about 2%, seems like a good balance. if you don't add any seems like you add oil or butter to cook in a pan or something to hold it together to make a patty. if your grinding it yourself I would grind a bit and try cooking some

[The Weazle]

I have done it both ways, seems hard to cook without(sticks to much without adding lots of oil). now I add about 2%, seems like a good balance. if you don't add any seems like you add oil or butter to cook in a pan or something to hold it together to make a patty. if your grinding it yourself I would grind a bit and try cooking some

I add a little avocado oil to it while cooking so it doesn't stick...I have also cooked from frozen with water in the pan, and then drained it and then added seasonings with great success.

[Stein]

I grind it twice, big and small plate and call it good.  I would only add fat if I was making sausage.

[Buzz2401]

I add 10% pork fat to all my burger.  It comes out great.  All we eat is elk, deer and fish so I'm not worried about a little bit of pork fat.  It helps when cooking and grilling and comes out so much tastier.

[WSU]

Sounds like you can add nothing or from 2 to 15 percent of pork, beef, bacon, suet or whatever and it's good.