Brian,
MUNCH, munch, munch. They will (slurp,munch) get it out of me!<img src=icon_smile_big.gif border=0 align=middle>
Rick

Lifes not about knowing the answers, its about asking the questions.

I add about a 1/3 ground pork to the ground deer and this gives the deer alittle fat so it sticks together. It also makes a good tasting burger also. Zeak

I just work in some spices and various sauces, never had a problem with the burger falling apart. Like you I don't want to add fat to a healthy, lean, meat.

there is no subsitute for quality

you need 1/4 by weight ( 1/4 lbs per lb. of ground venison) of ground pork or the cheapest hamburger you can buy. You have to have the fat or it won't hold togeather.

the sausage maker (www.sausagemaker.com) in Buffalo NY. sells soy protein or fat replacer. to add to sausages,burgers,meatloaf etc.

Two years ago I bought a lamb from a co-worker. I had lots of ground lamb made from what many would consider the stew meat. I mixed this 50/50 with ground deer and had the best burgers we have ever made. Even my wife thought they were great!

When grinding the venison I add bacon scrapes I get cheap from the butcher.
grind 1lb. of smoked bacon scraps with about 5-6 lbs venison. I have also ground some onion with the bacon and venison. Add seasoning and freeze the patties.

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everybody is buying ground pork or beef to add? why don' t you just save some money and buy just pork or beef fat from the butcher about 50cents a lb. and add it while your grinding your meat about 2-2 1/2 lbs per 10 lbs. of venison.

try mixing in some finely shredded cheese before you make your patties. diced onions added to the mix also adds flavor and moisture