Without knowing what the hanging weight was within a few pounds when it was taken in there is no way we can say you did or didn't get the proper amount of meat back. What does living in a big city have to do with not being able to butcher the animal yourself? Hang the animal in a tree out where you hunt so you can skin and quarter it out there. Then take it home and process it in your kitchen because it doesn't take that much room to do a deer. An inexpensive grinder is all you need to do your burger and if you have a decent mixer in the kitchen a lot of times they have a grinder attachment you can buy. Doing it yourself is not as complicated or difficult as many people think and it can save you a lot of money over taking it to a processor.