I’ll be making moose hamburgers with the quick patty maker in the next few days. My plan was mix moose with 80/20 with beef fat, grind together once coarse and once on fine, put into the sausage stuffer where I’ll have the patty maker. Any input on this? Moose it very hard to keep together on its own for burgers so I’m hoping the double grind with fat incorporated from the beginning will create a better bind. I also am wondering if anyone has a recommendation for salt and pepper based on weights? I know the fancy chefs say you should just season the outside of a burger, but I find its much tastier to have it salted even throughout.

L’ll be making moose hamburgers with the quick patty maker in the next few days. My plan was mix moose with 80/20 with beef fat, grind together once coarse and once on fine, put into the sausage stuffer where I’ll have the patty maker. Any input on this? Moose it very hard to keep together on its own for burgers so I’m hoping the double grind with fat incorporated from the beginning will create a better bind. I also am wondering if anyone has a recommendation for salt and pepper based on weights? I know the fancy chefs say you should just season the outside of a burger, but I find its much tastier to have it salted even throughout.

I’m hoping I can bump this and get some input.