Venison backstrap is one of the most valued parts of the harvest. People may question your judgment if you tell them you’re grinding it up for burgers. Those are the savory cuts that we often save for ourselves, thin-sliced and medium rare. Beyond the backstrap (and maybe the shanks) just about any other cut of venison makes tasty burgers, especially if you add some pork or beef fat to it. If you’re going for lean meat, 10% added fat is about as low as you want to go. Your burgers may fall apart with any less, but 20% will give you the additional flavor, hold your patties together, and crisp nicely on the edges.
Some people think venison is an acquired taste but prepared correctly, I’d choose deer burgers over beef most days. (Maybe it has something to do with grilling up my own harvest.) I like to add bacon and avocado, or sautéed mushrooms and onions to my burgers for some added flavor. What toppings do you put on your burgers? Leave a comment below!