Game Burgers

[Bkhuna]

I have some bison, elk, and venison, all 90% lean arriving tomorrow with the intent on making burgers for Independence Day.

They will be pub style, although I may get a bit smashed.

Any advice I can get from the Pit would is appreciated.

Thank you for your support.

[STEbbq]

I have mixed 50/50 beef and bison and the results were stupendous (sorry just read the salmon post). It was much richer and more flavorful than beef alone. I think you could do the burgers as is but with 90% lean, your burgers have a high chance of being dry.

I would suggest mixing either 25% up to 50% bison/venison/elk and a nice fatty cut of beef or trimmed fat off brisket to get the numbers down close to the 80/20 meat/fat ratio.

[texastweeter]

Add a bit of brisket fat trim ground up to get it to 80/20 or 75/25. Don't overwork the patties getting it mixed though.

[58limited]

I agree, add some fat or blend with a fatty cut of meat. During deer season I routinely blend equal weights venison and prime brisket when making ground game meat.

[FireMan]

Slather em in duck fat. Good fat will make em juicy & tasty.

[texastweeter]

Puddle duck or diver duck...