Homemade Venison Burgers!

Curious if you add any fat or beef to yours when you make burgers? I bring my venison as 100% and don’t add any fat or other meats. My kids love deer burgers, but the 100% venison tends to fall apart easily. So, I often will add an egg to the ground venison to act as a binder. Do you have any other suggestions for how I could do it?

I am no fat added. The secret to them not falling apart is this…. Mix your seasonings into the meat and put back in fridge for 30 mins, take out and make meatballs, flatten to make Pattie’s and put back in fridge for 30 minutes. This allow the meat to bind and stay together as it cooks. Then take out and put on a preheated grill.. last ONLY FLIP ONCE. This is key, the more you flip the more the meat can’t bind as it cooks and it looses all its juices

Homemade burgers always beats those others, no matter if its beef or venison!🍔😋

Umm, yes, please! That looks fantastic.

@From thx great tip.

What a burger sucks. No meat. Remember the commercial “Where’s the bead”? That’s what I thought of after my first bite. Yours looks great.

Beef. Hate spell check sometimes or fat fingers. 😂

this looks amazing!

@From saving these great tips, maybe I ground it too thin 🤦🏽‍♂️

@Gabriel yeah I do a course grind for burger

@From thx 👍🏽

@From thanks for the advice!