When I butcher my deer I put it in different piles, meat for grinding, steaks, roasts, tenderloins, backstraps etc. I then put it in plastic quart freezer bags, take all the air out, wrap in freezer paper and freeze. Meat grinds better if partcially frozen. So before I grind it I let it freeze.
When I make my sausages I add pork steaks to my deer meat.
I don't add anything to my burger. !00% pure deer. We love it. You might try a pound or 2 to see if you and your family likes it as well. Experiment.