Step 1

Ensure all cuts of venison are cubed small enough to fit into the grinder.

Step 2

Place venison, fat, and grinder attachments into the freezer and freeze until the meat reaches approximately 34 degrees and is semi-firm.

Step 3

Using the 4.5mm grinding plate, run the venison and beef suet through the meat grinder twice, intermingling when the fat is added to ensure even distribution.

Step 4

Gently pick up 1/3 pound of ground venison at a time and form into a ball, pressing only as hard as needed to get it to hold together.

Step 5

Place the balled meat on wax paper, and add an additional piece of wax paper on top and firmly press down with a flat object (such as plate bottom) until the patty has flattened.

Step 6

Dust burgers with salt and pepper and cook in skillet over medium-high heat.

Step 7

Cook until the top of the burger begins to darken, and flip. Continue cooking until cooked to desired doneness.

Step 8

Place on hamburger buns and serve with desired toppings.