Deer burger.

[BLKBEARKLR]

2007, I ground two entire elk into burger, to include the back strap and the tenderloins. Still eating off of them now. This years elk will probable do the same thing

[bobcat]

Back strap into burger                   

[tony04]

my dad used to can what we didnt make steaks from. it makes awsome sandwiches. ill eat it right out of the jar or supsitute it for tuna. its also good in mac and cheese

[BLKBEARKLR]

Back strap into burger                   

When you have three elk, why not.

Plus was really tired of steak, coming out of Alaska, and always getting a moose and two caribou made into steaks was done with them for a while only so many ways you can make a steak.

But a heck of alot more things you can do with burger

[BLKBEARKLR]

plus that year I made

Summer Sausage
Pepporini sticks
Teryaki sticks
Breakfast sausage
Chorizio
Italina
Brats

So wanted a ton of burger

[jamng]

I bought a grinder from cabals The 1 horse power. Works great grinds like 12 to 15 lbs of burger a min. I always make a lot of tacos,burgurs, spaghetti ect out of the meat wife even likes it can't go wrong..

[big J]

I grind mine mix it 7-10% with beef fat thats what we use for burgers and meatloafs. the other half of the burger meat i grind and add no fat, we use that burger for tacos and stuff anything that is not a patty.

[carpsniperg2]

i make a lot of burger take all the good steaks then the rest  to burger, i mix about 20% bacon ends and triming with mine. yum yum

[Bean Counter]

I have a pecking, or should i say 'packing' order:
1. Cut as much steaks as i can
2. Cube as much stiry fry/stew/chili meat as i can.
3. salvage as much for grinding as i can

the theory being that i can always go down the chain of command, but not back up. 

That all being said I've got sealed bags of meat scraps in the freezer waiting for me to buy my first grinder 

I circled the cheapo Cabelas catalogue grinder that's now on sale for $70 for my wifey to buy for Christmas. Ive wanted the heavy duty commercial grinder for a while now but both the weight and the cost were a little off limits for us.

[Jason]

Buy yourself a Jerky Shooter, with the included seasonings you can turn plain old burger into some awesome Jerky!

[NRA4LIFE]

I do what Big J mentioned.  Half gets a little beef fat added to it and ground with the fine plate and the other half gets no fat and ground through the course plate (great for chili and tacos).  Just ground up about 20 lbs this last weekend.  Love the stuff.

[Karl Blanchard]

We use a 70-30 venison to pork but mix that way I can grind in bulk and then cut it into my 50lb batches for German, Italian, Cajun or whatever other sausage we decide on for the year.  I have about 350 pounds of grind meat sittin in my freezer right now and a still have a Montana doe tag to fill sometime next month.  On a side note I butcher on the side and I have had several guys tell me they don't want any burger so they just give the grind meat to me. I find that weird but then again we live on wild game only.

P.S. 350 lbs is between 3 people