Recipe for a good deer burger??

!/2 venison 1/2 beef hamburger cook with onion, salt and pepper. Wife and kids always comment on how tender and tasty it is.

Going to try it with the bacon, sounds good.

 

I always add 10% beef fat, and when making burgers I shape them into patties, add onion and garlic powder, Worchester sauce, and then freeze them in the patty form. When you put them on the grill, I have found this helps to hold the meat together until you can sear at least one side. There are a lot of seasoning mixes that also work well.

 

Does anyone have any receipts for deer burgers. I have cooking them with every seasoning I can think of, and I'm still not very impressed. the problem is not with the consistancy. My deer processor does a good job of mixing the meat with fat.

 

So glad I found this. I do not grind my deer meat or chicken/turkey until the day I make "burger" i also never "grind". I cube meat and put it in the food processor then pulse and chop it. Now because there is zero fat before I start a very light drizzle of avacado oil is added with a serving spoon of mayo, sprinkled with garlic. Everything in my savory cooking gets garlic. I then scoop out a round that fits the center of a cottage cheese container top. I put a second lid on that and press to fill lids. This cooks down to fit a burger bun perfectly.
This makes a taste, tender, very juicy burger.

 

I mix in a little Italian sausage, any where from 1/4lb to 1/2lb per pound of venison. For meatballs I mix it in a 1:1 ratio. So tasty.

 

Dice 4 strips of bacon for every pound of venison you are going to make. Add it and 1/4 lb of Italian sausage per pound. Mix these with garlic powder and a tablespoons of brown sugar. Pepper both sides of patties.