I guess it depends. Did you have the processor add anything to the burger? If not it should not be any different then what you would grind at home. I don't make my own sausage but I do make my own jerky. For that I grind straight venison with nothing added. The less fat the better for jerky. Not sure about sausage though. I process/butcher all my own deer. My local shop has litteraly won numerous awards for their summer sausage so I don't even try. I just take them some meat.