I mix just about 50/50 venison to pork or ground beef. The fat from these definitely helps, but for stickiness, I go with an egg and maybe breadcrumbs or parmesian/romano cheese. It's kind of like making meatballs, but I use a about 1/2 the amount of egg/bread/cheese.

Meatballs - 1/2 lb venison, 1/2 lb pork or gr. beef
1/2 cup breadcrumbs
1/4 cup grated cheese
3 eggs

burgers - 1/2 lb venison, 1/2 gr. pork or beef
1/8 - 1/4 cup breadcrumbs
1/8 cup grated cheese
1 egg

They taste great and don't fall apart any more than regular beef burgers.
Cheers
Rob

Jersey,

Sorry it to so long to get back with you. Haven't been on line to much as of late. Ordered the 25lb Fresh Venison Sausage Assortment Kit, the book you recommended and a DVD. Looking forward to my first attempt at sausage.

Piney

i generally use regular pork sausage and mix according to the SausageMaker's directions.

mmmmmm, gooooood

We just buy beef roast that is on sale and grind it into the game meat. We use about 2lbs beef/5lbs deer-elk or whatever. the roast will have enough fat to make the burgers stick together.

I prefer to add about 1# of beef trim to 5# or more venison, my kids don't like venison burgers, so use it in chili, spagetthi, tacos, goulash when they are visiting.