From an earlier post about adding to venison so the patties won' t fall apart, many stated that something needed to be added to keep them from falling apart. I cooked elk and deer patties that are 100% venison and the only thing that was added was spices just before cooking and I never had a problem with them holding together, in fact, they are as firm as beef patties. All the ground has been packed in vacuum sealer bags and frozen, not sure if that has any bearing. Puzzeled????

could be; we always add an egg,and some saltine cracker crumbs,onion,salt and pepper garlic powder.
the egg and cracker crumbs,help hold them and adds a lot of gooooood flavor.[:-]

I add pork for " togetherness" and flavor (grease).

I had that problem to, i added an egg and it fixed the problem.

I have never had a problem with mine falling out. I add my spices, and some hot sauce, and that is it. I just make sure that I have a very hot grill, and I don' t flip them too much. Only one time. I have added other things to them, but I like them 100% venison. It' s a good low fat meat, and I hate to bring in fat that I sure don' t need.

I have always wondered about people saying that there venison burgers fall apart since I have never had this problem either. I' m not saying that they pack like regular hamburger, but they don' t just crumble apart either.

So I am wondering this

1) Do you grind your own hamburger

2) is it course, med, or fine?

I do grind my own, and I would call it a medium grind, although last year I did grind some antelpe fine by mistake that it was hard to handle, but still held together. I' m just trying to figure out if it' s something in the proccessing or just plain dumb luck

Jorgy you' re asking the right questions. There must be a reason why some have ground that holds together and others don' t. I had mine ground at a meat company and they told me it was 1/8 (fine) grind. But, your fine grind antelope fell apart, which tells me it' s not the grind size. Was yours vacuumed packed? Moisture content? I' m planning on doing it myself this year ,and also; want to know how to get ground that holds together.

The only thing I do for my hamburger meat is to grind it, and double wrap it in freezer paper. I' ve been doing this since I was a kid (20 years now) and have never had the falling apart burger that others have talked about. I' ve always wondered why some people have this problem.

The only thing that I would think was different would be the that most times when I see packages that come from a processer is that it' s in a plastic tube wrap thingy. I wouldn' t think that would cause any problems though? This is interesting though

The only other variable that might make a difference is that I do take alot of time to trim away all of the tendons and other stuff

The percent of fat in the meat is what is holding the groung meat together. Most likely the marbilization in your meat was excellent, that is why you did not have to add to you ground meat.

hunt on hunt hard eat well

That can' t be it, atleaset for me. We are talking about deer, elk and antelope over 20 years in different states. I have never had any type of problem with ground venison falling apart. I am apparently doing something right, but don' t have a clue what it is