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Ground Elk %

GUNDOGLOVER49

GUNDOGLOVER49

Well-Known Member
Aug 14, 2020
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Do you guys add pork or beef fat or a combination of pork/pork fat, or beef/beef fat. Some guys will add bacon to their ground. I know some prefer straight Elk but I find it a little dry and harder to form into patties for burger. Others use egg and bread crumbs.
 
I mix venison with 30% ground beef from the grocery store---the higher the fat in the grocery hamburger the better.
 
My recommendation is to try a little of everything and see what you like best! I would do 0%, 10%, 15%, and 20% of both pork belly and suet. Find what you like best.

My (and my family / friends) favorite is the following:

20% Pork Belly (costco)
Course grind
fine grind
form into 5oz patties
salt & pepper
BBQ!

Sometimes I add diced chilies into the course grind before I do the fine grind.
 
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Pork fat has a milder taste than straight beef fat.
Either way always get lion fat over belly.......live high on the hog covers this.

I like 5-10% fat so the paddies hold together but not greasy.
 
I have had good luck with antelope and venison burgers without adding any fat by following the recipe at the link below. In all fairness, I haven’t tried adding fat so I can’t say whether this approach is better or worse than adding fat … but the results are pretty amazing.

Let’s Talk Burgers, Wild Game Burgers

When you start talking about wild game burgers, the first thing people ask is how much fat to add to wild game meat when making patties? We are here to tell you that you don’t need to add any fat to burgers, and you shouldn’t either. Here’s why.
vortexoptics.com vortexoptics.com
 
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