MandM2012
New member
Looking for some ideas of what you guys/gals add to your elk meat to make burger besides beef fat or pork fat.
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AgreedUsually nothing.
Same here with deer or elk. I don't have any problem with making hamburger patties either, but some people are adamant that I am wrong.Usually nothing.
First: All burgers, venison or no, need fat. Period. My preferred ratio is 80 percent meat, 20 percent pork fat. I dislike beef tallow; it’s too waxy for me. Ditto for lamb fat, although that is a step up in my book.
I've added both beef and pig to my burger. Pig without a doubt is better. Trying to stay around 5% or less is desirable. It last longer in the freezer than beef too.