deer burger???

[slinger]

I have some deer steaks that are a couple of years old so I thought I would try to make some burger with it. I have never made burger before so can anyone help me out? Do you just get a grinder and mix it with some beef fat? If so what is the mix ratio fat/meat?? Thanks for the help.

[bobcat]

What are you going to do with the burger? I don't add anything to my deer/elk burger. But we don't use it very often in making hamburger patties so I see no need for the extra fat.

[Sumpnneedskillin]

I spend quite a bit of time ensuring the silver skin and fat is off and then run it through the grinder.  Don't add any suet or other meat.  We use it like beef.  Burgers, lasagna etc.

[DeerHarvester]

I have some deer steaks that are a couple of years old so I thought I would try to make some burger with it. I have never made burger before so can anyone help me out? Do you just get a grinder and mix it with some beef fat? If so what is the mix ratio fat/meat?? Thanks for the help.

Steaks a couple years old, should still taste good as long as there are not freezer burn.  I would keep them as steaks, or maybe cube them up.   

[slinger]

Yeah the steaks are still good, but I have a late tag to go fill so that will be a little more steak than I need. Plus I still have a bunch of elk steaks also. If I just plan on using for spaghetti,tacos and whatever else, should I not add fat??

[boonerboy]

No need to add fat. only time I add fat is when making sausage.

[Buckmark]

No added fat needed, make sure they are a bit frozen when you grind them, makes it a whole lot easier..

[bow4elk]

Agree with the previous posts on fat.  If you are planning to make patties for hamburgers, then I like to add 5-7% quality beef fat.  If you read my latest blog post, I show the process step by step and explain what to do.  Good luck!

http://www.pnwbowhunting.com/2010/10/meat-processing-tips.html

[toyman2]

Agree with the previous posts on fat.  If you are planning to make patties for hamburgers, then I like to add 5-7% quality beef fat.  If you read my latest blog post, I show the process step by step and explain what to do.  Good luck!

http://www.pnwbowhunting.com/2010/10/meat-processing-tips.html

good read thanks for sharing

[billythekidrock]

It depends on personal taste but we have often used up to 20% pork (50/0 trim) or beef suet. Sometimes a little of both.

[jeepasaurusrex]

It depends on personal taste but we have often used up to 20% pork (50/0 trim) or beef suet. Sometimes a little of both.

We normally add a little beef suet. This year we are going to try the pork.

[KillBilly]

If you are adventurous, mix some chicken breast into your burger instead of suet or pork. It will act as a good binder and add a very new flavor that works very nice.

[slinger]

Thanks for the info guys.

[Axle]

The only reason to add fat is so you can grille them. If you plan on using the burger for spaghetti or if you plan on pan frying it, don't add fat.
I use 10 to 15 percent fat when I add it. Sounds like a lot but it isn't.

[GoldTip]

We usually use 5lbs of the cheap ass beef burger, you know the stuff that is like 60/40% meat fat ratio.  Grind that into 20lbs of lean trimmed, deer/elk/moose and it turns out great, not too fatty and yet will hold together for grilling burgers on the Q.