Making venison burgers stick together can be a bit challenging due to the lean nature of venison meat. However, there are several methods you can use to help bind the burgers and prevent them from falling apart:
Mix with Fatty Meat: Venison is lean, so combining it with a fattier meat will provide more moisture and help with binding. You can mix venison with pork fat, bacon, or even beef with a higher fat content.
Add Ground Pork or Beef: Incorporating some ground pork or beef into the venison will add fat and improve the texture and binding of the burgers.
Add Eggs: Beating an egg and mixing it into the venison meat can help bind the ingredients together. The egg acts as a binder and provides moisture, which contributes to the binding process.
Breadcrumbs or Panko: Adding breadcrumbs or panko to the mixture can help absorb some of the moisture and provide additional binding.
Grated Onion: Grated or finely chopped onions can add moisture and natural binding properties to the venison mixture.
Use a Food Processor: If you have a food processor, you can pulse the venison (and any other meats you're using) a few times to create a finer texture that binds better.
Rest in the Fridge: After mixing all the ingredients together, let the mixture rest in the refrigerator for at least 30 minutes. This will allow the flavors to meld and make it easier to form patties.
Handle Gently: When forming the patties, handle the mixture gently. Overworking the meat can lead to tough burgers.
Cooking Technique: Cooking the burgers on a hot grill or in a well-heated skillet can help with binding. Letting the outside sear quickly can seal the burgers and prevent them from falling apart.
Keep in mind that venison burgers might have a slightly different texture compared to traditional beef burgers due to the lean nature of the meat. However, using some of these techniques should help improve the binding and overall burger experience.