How Much Beef Fat Should You Add to Ground Elk Meat?

It’s easy and fun to make your own elk burgers. My kids love the sounds the meat makes when it goes through the grinder.

Start with a grinder made for the job, like one from Weston, or get a grinding attachment for your Kitchen Aid mixer if you already have one. I’ve used the latter a number of times, and it works okay, albeit a bit slow. But if you want to do this every year and start making sausages, you might want to buy a special grinder.

Before you start grinding, you might want to add some fat to your elk meat. This will help it stay together on the grill and make it taste great. Some hunters swear they will never taint their healthy, free-range organic meat with pork or beef fat. Fine, and if you’re new to this, try it both ways.

Kristy Crabtree, author of Wild Game Cuisine, makes elk burgers with bacon ends, which are a fattier version of bacon you can find in grocery stores. When Crabtree makes a burger, she likes to use 10% bacon ends. For taco meat, she adds garlic and pickled jalapenos. She uses no-fat burger batches in casseroles, lasagnas, and other dishes that get a lot of cheese, seasonings, and herbs. Otherwise, the fat might overpower the flavor.

Before grinding, shave away the silver skin as best you can from the trim pieces. Some people are meticulous about this, but again, to each his own. Cut the fat and trim into one-inch chunks and mix together by hand.

Freeze the meat for 30 minutes to make it a little stiffer. This will make it easier to grind. Then, run a batch through the grinder using a coarse die-plate. You can do it again with the same die-plate or switch to a medium or fine plate, it’s up to you. Make sure fat and meat are mixed well.

Once the burger is ground, put it in vacuum sealer bags that are one or two pounds each and seal them up. If you process your own meat, a good vacuum sealer is the best way to go. I’ve used plastic wrap and butcher paper before. If sealed correctly, it virtually eliminates freezer burn. And when it’s time to thaw, blood doesn’t leak all over the counter or into your cooler.

Elk meat is treasured by hunters for its delicious, lean flavor However, the lack of fat can make elk burger dry and dense when cooked. Many people find adding beef fat improves the texture and juiciness of elk burgers. But how much beef fat should you add? Here’s a look at the ideal beef fat ratio for your elk grind.

Why Add Fat to Elk Meat?

Elk meat contains very little marbling or fat compared to beef. This wild leanness produces a healthier, lower calorie meat. However, too little fat can cause ground elk to become dense and dry during cooking. Burgers may even fall apart without enough fat to bind them.

Adding 10-15% beef fat mimics the fat content of beef while retaining elk’s signature flavor The beef fat keeps elk burgers tender and moist without overwhelming the taste

Recommended Beef Fat Ratio

Most experts recommend adding 10-15% beef fat when grinding elk for burgers. This modest amount provides enough richness without overwhelming the elk.

With 85-90% elk meat to 10-15% beef fat, you enjoy primarily the mild game taste with a touch of beefy juiciness. The elk still shines while having improved texture.

Trying Different Ratios

Some folks opt for a bit more or less fat depending on preference. For a leaner burger, you can go as low as 5% beef fat. Burgers may be slightly drier but emphasize the elk flavor.

Up to 20% beef fat produces a tender, juicy burger more akin to beef. Go higher than 20% and the elk character starts to get lost. Stick with 10-15% fat for the best balance.

Grinding Method

When grinding elk and beef fat, avoid pre-mixing everything. Instead, grind elk chunks and fat chunks separately. Then alternate adding small batches of each into your meat grinder.

This ensures the fat evenly distributes throughout the meat instead of clumping in spots. Take your time grinding in small batches for optimal blending.

Fat Options Beyond Beef

While beef fat is common, pork or bison fat also work well with elk. Some prefer 10% pork fat for its flavor. Or use 10% bison fat for a leaner health kick.

You can even use elk backstrap fat if you have it. But beef fat is easiest to source from a butcher. Ultimately, your tastes determine the best fat ratio and type.

Burgers vs Sausage Blends

Sausage generally needs more fat than burgers to reach an ideal consistency after casing. Bump up beef fat to 15-20% when making elk sausage.

For burgers, stick with 10-15% fat. You want enough moistness without loose texture after cooking. Dial in the amount that suits your cooking method.

Tips for Cooking Elk Burgers

Even with added fat, elk burgers cook faster than beef. Follow these tips:

Make thin patties that cook quickly before drying out
Use a hot grill and don’t press burgers more than once
Bake burgers at 400°F on a wire rack to allow air flow
Fry burgers in bacon grease for added moisture
Add cheese, mushrooms, or other moist ingredients

Adding 10-15% beef fat to ground elk creates ideal burgers that are tender and juicy without overpowering the elk flavor. Experiment to find your perfect ratio, grind evenly, and use cooking methods that keep moisture in. With the right amount of beef fat, your elk burgers will be mouthwateringly delicious.

how much beef fat to add to elk

Tip for adding fat to wild game hamburger

FAQ

What is the fat to meat ratio for elk?

The fat content of elk meat is 1.45 grams per 100 grams, the lowest among the meats commonly consumed.

How much fat do you add to elk burger?

Any butcher shop will have beef fat – you may have to call ahead to have it wrapped. Another option is to grind fatty chunks of pork with your venison meat for a different flavor. You will need a ratio of 7-10 percent fat to game burger. Grind the fat first and then sprinkle it in as the meat is ground.

How much beef fat to mix with venison?

Typically, we’ll mix in about 2 pounds of beef fat for 10 pounds of venison (12 pounds total). This comes out to about an 83/16 meat/fat mix. Now some people prefer their burgers to be fattier and juicier, so they might mix 2 pounds of fat to 8 pounds of venison.

Should you add fat to ground elk?

Stop adding fat to your healthy ground game meat, you don’t need it. Add flavor and vegetables instead of fat to make sizzling elk fajitas.

Do you add fat to Elk burgers?

So when making something like an elk burger, to get that juicy grilled burger most of us crave, you need to add some fat. Adding fat to any lean ground meat is one of the key tenets of grilling the perfect burger. When I make venison meatballs, I mix the meat with a bit of pork to achieve a higher fat content.

What is the best fat for ground Elk burgers?

The best fat for ground elk burgers will be a heart-healthy mono- or unsaturated fat like avocado oil or olive oil. You get a healthy, delicious burger without having to sacrifice nutrition or flavor. Elk is so lean that many butchers and cooks add beef fat, butter, or ghee to ground elk.

Can you mix elk meat with suet?

Fat — If the elk meat isn’t already mixed with suet, you can add a few slices of ground bacon. Or use a few tablespoons of olive oil, bacon grease, ghee, or frozen shredded butter. *A full list of ingredients can be found in the recipe card at the bottom of the page. Step 1 | Mix Elk Meat With Spices

How do you make the juiciest Elk Burger?

Learn how to make the juiciest elk burgers so you can use up the ground elk meat you have. Some really simple tips and tricks will make these the best ever. Preheat a grill, cast iron skillet or flat top over medium-high heat. Add the elk to a bowl with the salt and pepper. Shape the ground meat into 4 evenly sized patties.