HNI_Christine

Usually around 20-25% beef brisket. (more if it's lean brisket, less if it mostly fat)

If I'm making breakfast sausage, I need about 50% fatty pork butt added in.

johnnydialtone

I just ground up my trimmings on Sunday. Got 3 deer this year and maybe had 60 lbs of venison for the grinder. Mixed it with 15 lbs of 80/20 ground beef.

Took 20 lbs of the venison - beef mix and added 3 lbs of ground bacon and made hamburger patties.

Should be good until next fall.

arrows flinger

i do 100% venison

OHbowhntr

+1, I've done the same, and it makes a pretty good burger. Usually, I don't put anything in it other than deer. I use MOST of mine for Jerky and now Trail Bologna (Summer Sausage for those of you unfamiliar with that term). I use it for "Sloppy Does," chili, and spaghetti on occasion if the wife isn't going to be eating. For some reason, she can't stomache it over the past 4-5yrs.

07tomkat

100 % venison as well. I just bought some hamburger buns yesterday I think im going to make some venison burgers today or tomorrow.

Ketchup, Pickle, Mustard

wallhangr

I've done this before too, works great. I've also mixed in about 1/3 ground bratwurst.

louddrummer69

I'll give you my trade secret best deer burgers awarded recipe.
1lb of deer burger
1/2 cup of fine chopped red onion
1/2 cup of fine chopped green peppers
1/4 cup give or take of ranch dressing
1/2 cup give or take of shredded cheese
About five good dashes of Worcestershire
All other seasonings is just to taste
season salt
black pepper
garlic powder
Cajun Seasoning/cayenne pepper is optional

When I grind the burger I'll take a piece of bacon and grind it in with about a 1/2 lb of venison. It gives it the bacon taste for all my burger that I use for this recipe. I also will grind the burger alone for everything else.

parker34

Just venison burger.
I also add some chopped up onion, jalepeno, garlic, and worchester sauce (on occassion).
I will have to try the cajun seasoning sometime.

teedub31

The guy that I use (new proceesor recommended by friend)for processing uses 10% beef fat (no cattle meat, just fat). All I can say is that my wife basically order me to get another deer this year after eating it. We have eaten nothing but deer since the November 10th. I think I could count the number of times she would eat any deer in the past 10 years (except summmer sausage) on 2 hands.

deer_predator

I always use 10% beef suet....I tried 20% one time and it was just too greasy..