Elk burger tips

[Khunter]

Elk is delicious as is, needs no fat added. when cooking in addition to any spices I decide to add to the meat I might add some amount of egg and some amount of breadcrumbs or Panko crumbs if I want some sort of a binder but if I cook them with a little bit of care mine haven’t fallen apart amd are delicious, with a lot less fat content.

 

[Fishmaster196]

No mix, straight up….

 

[brendog84cj8]

I use 12-15% beef fat, double grind. Packaged with a heavy wrap of costco plastic wrap then freezer paper. Lasts for years if you need it to.

 

[targetpanic]

We triple grind all venison. Usually add ~15% weight of fatty pork...either pork butts or picnic roast or pork loin if it has a good fat cap. Basically whatever is cheapest and on sale.

 

[HSi-ESi]

I just grind straight venison - and freeze that. I will mix in fat at different times depending on what I am making (burgers, sausage, jerky, etc). I've found that not adding fat or beef / pork trim, etc helps keep the meat longer in the freezer as fat is usually the first thing to turn.

I'll get pork fat from a butcher, grind it and then freeze it separate. If I want to add it in to a specific recipe - I'll thaw the burger and the fat and then mix it in on the fly.

 

[LCH]

I never mix anything in to any wild game prior to freezing. Occasionally, I will mix in some fatty pork sausage by hand prior to cooking.

 

[Gr8bawana]

I usually grind in a 3lb package of bacon ends and pieces to about 10lbs of meat. So I probably end up with about 20-25% fat content. I think there's nothing worse than dry, tasteless, crumbly burger patties that don't stick together.

 

[Birddog08]

Thank you all very much. Made a bunch a burger this week. Went about 8-10% beef fat. Turned out great. Great full to have this resource.

 

[David Gough]

85% elk, 15% bacon ends. You're welcome.

 

[schmalts]

I do 15% beef fat. Without fat they fall apart on the grill. Pan frying is not as bad for falling apart. I do not have high cholesterol so bring on the fat!

 

[JohnCushman]

I'm amazed that guys have burger in the freezer long enough to notice the difference between beef and pork fat. My burger and sausage is gone quickly.