How to Mix Venison With Beef or Pork for a Juicier Burger

Ground venison, or deer meat, is gamey-tasting and has very little fat. Because venison is so lean, you can improve its taste and texture by mixing it with pork sausage or beef for some added fat.

Deer fat is not palatable and does not melt well, making it a poor choice for adding fat to your ground meat. On the other hand, beef and pork complement the flavor of ground venison, and contain enough fat to hold the meat together in a patty and prevent it from drying during the cooking process.

Aim for a fat content of around 10 percent to create a juicy burger, but you'll want a higher fat content if you're making sausage.

Here's how to mix pork or beef with ground venison at home.

Wash your hands with soap and warm water for at least 20 seconds before handling meat, according to the USDA. Trim the external fat of fresh, cooled venison with a sharp knife. Discard the trimmings.

Use a meat grinder to process the meat into the desired texture. Keep the meat cold while processing to prevent an environment for bacterial growth.

Weigh the ground venison with a food scale. Use this weight to determine the amount of ground beef or ground pork sausage to add.

Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. Use the food scale to add the correct amount.

You can also add 25 percent pork and 25 percent beef for a three-meat mixture.

Process the meat combination with the meat grinder, or combine it with your hands, without mashing the meat excessively.

Mix in meat seasonings of your choice to complement the flavor of the venison, if desired. Prepackaged venison or grilling spices are available at most grocery stores.