oh, and as for burgers, it depend on my mood. sometimes i will spice em up, sometimes i will grill em plain, sometimes i will stuff em with cheese (like bleu cheese).

as long as they arent overcooked and dried out, that is what matters. i will be grilling tomorrow, and i have yet to decide how to make the burgers. i'll figure it out right before i throw em on the grill.

75% Ground Chuck and thats it. Salt and pepper when they are done.

Once I mixed ground pork and ground chuck with great results...

We would grind venison with beef fat from the old Piggly Wiggly. That worked real well.

I use ground venison for tacos a lot. It just crumbles really well. I pretend I'm eating at the run-down stand as you cross from TJ to San Diego. I drink only bottled drinks; No water.

I do the same thing when I make chili. No reason at all it won't work for burgers. Next time I do the half and half with the burgers.

Chopped onions, Pick-a-peppa, and an egg mixed with the beef is a must. And I always use creole/spicy brown mustard and pepperjack cheese on top. Can't go wrong with that.

I find high quality 85/15 with no egg works great.

Might have to try that...I'm in burger mode now.