Sheep burger- suet or other binder?

[GoWyo!]

I finally bought a new grinder this fall. My son has been on a tear processing the two cow elk we killed a few weeks ago. He’s been making sausage and brats and burger. Found some mule deer that he’s ground up for the same. Now he’s moved onto some bags of big sheep grind. Which is reason for my question what has everyone used that has been blessed with a sheep. Beef suet, bacon, other binders? I’d love to hear your recipe.

Thanks.

Gary

 

[Lota lota]

I finally bought a new grinder this fall. My son has been on a tear processing the two cow elk we killed a few weeks ago. He’s been making sausage and brats and burger. Found some mule deer that he’s ground up for the same. Now he’s moved onto some bags of big sheep grind. Which is reason for my question what has everyone used that has been blessed with a sheep. Beef suet, bacon, other binders? I’d love to hear your recipe.

Thanks.

Gary

If you're making burger I like 20% beef suet to 80% game meat. For breakfast sausage and any other stuff I like 30% pork fat to 70% game. I've only used bacon in roasts to add more fat and flavor.

 

[huntin24/7]

I haven’t made sheep burger, but I use good fresh beef fat at 10-15% fat and the rest elk or antelope and the burger is excellent.

 

[Bambistew]

I usually do 10% beef suet, nothing, or fatty lamb burger. Binders for hamburger are not needed, and fat doesn't make it stick together.