RE: Venison Burgers
 

Yeah, i have had them fall apart a couple times as well. I started making the patties and them throwing them back in the fridge for an hour or 2 and then putting them immediately on the grill or in the skillet. They seemed to hold up a little better that way as they were a little more solid after being chilled. I also only turn it once, the less you mess with it the better it turns out.

RE: Venison Burgers
 

I like grinding up bacon ends to put in with it. AlsoI like to mix some burger up with eggs,onoins,red pepper, and stuffing mix. Then either flatten it or roll into hotdog shapes. Put them in the oven until they are cooked threw. Then put into a nice pot of spaggetti sauce. After they have cooked for a short while like this put them either in hamburger buns with some of the sauce or into torpedo rolls.You now have yourself a good ole hot dynamite. You can sprinkle some cheese on them if you want and enjoy..

RE: Venison Burgers
 

I like mine with a little beef fat mixed in!!

RE: Venison Burgers
 

Someone told me to use 30% brisket to the deer meat and grind it up...It was awesome

RE: Venison Burgers
 

I add 10 lbs ground pork with my ground deer meat. Helps with taste and keeps them from drying up and falling apart.

RE: Venison Burgers
 

We do the same.

RE: Venison Burgers
 

Beef fat instead of pork is the trick. Actually, use beef trimmings not just beef fat.

I used to hate deer burger until I had it made correctly for me.

RE: Venison Burgers
 

Ihave my venison ground straight, no beef or pork. Make up your patties and use a large pat of real butter, some salt and perpper and a slice of onion. I also add a splash of A-1 Steak sauve.

Wrap the burgers in tin foil and cook for 4-5 minutes on each side on a really hot grill. The butter keeps them moist and they rarely fall apart.

RE: Venison Burgers
 

I add beef fat when I grind mine for burgers or chile, I'll also add pork and beef fat to the stuff I intend for meatballs or meatloaf.

RE: Venison Burgers
 

i used to mix in beef, bacon, tec. but not i jus pour in some beef boullion. makes them really juicy and gives it some of that beefy flavor.