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.

[Shootmoore]

As others said if not making patty's no reason to add the fat.  That being said I never know how I am going to make my burger when I grind it so we use bacon ends.  Just a hint of bacon makes for some tasty burgers.

SHootmoore

[spin05]

My buddy adds cheap bacon to his and loves it. I have not tried it myself.

[NRA4LIFE]

I grind half with no fat for tacos, chili, spaghetti, etc and the other half I add about 5% beef fat or mix in and 80-20 beef hamburger after I grind it (about 1 lb for 5 lbs deer burger).  This mix is purely for making burgers.

[RockChuck]

I don't mix anything in my burger and I use it mainly for patties, I usually add an egg into the mix when I cook it, I think that helps hold it together.

[Ray]

I just grind it up. Never mixed it with anything else.  Tastes great to me. Might even make fantastic spaghetti and meatballs.

[steen]

We make sausage with all our deer trim, hamburger with elk, no fat.  This year we made Chirizo with the hind quarters of one of our deer, approx. 25 lbs.  It is very convenient to thaw and make tacos in the summer when it is warm outside and lettuce is ready in the garden.  It is hamburger with the taco spices already put in.  Yummy!

[MuleySniper]

I made 25#s of deer burger so far this year. I mixed in about 5 pounds of pork sausage in mine just for a binder.
MS

[RockChuck]

I just finished eating my deer burger with no fat added it tasted GREAT!! no egg added, cooked on the grill holds together fine

[high country]

just meat in my burger....deer elk or bear, never pork or beef.

[spikehunter]

i tried 1# of hickory smoked bacon for 10# of trimmed and cleaned deer meat/scraps !! love it 

[GooNiEs]

i like the bacon idea...... haha best of both worlds.......