bear burger advice needed

[Don in BC]

I was fortunate to harvest a small blackie a week ago and I ground up the trim tonight. I usually add pork fat to Moose and deer burger but my butcher was out of that and only had beef fat. I've picked it up but have not added it yet. Any views on which is best.

Don

[FreshTracks]

I'd still try and go with pork fat.

[Gatehouse]

What type of fat do you think is in beef burgers?

If all you've got is beef fat, give it a try!

[magnumgirl]

Actually we have not cut our bear burger with anything the past few times we've butchered bear. It has been great, tasted fine and is still malleable enough to make meatballs etc. Likewise with deer and moose, in the past have cut with pork fat, but recently have left the deer burger straight and again have had good success. Just seems to be a bit less of a hassle/cost to leave as is.

[Brent T]

I also don't add any fat. I usually add an egg or olive oil as an alternative fat source.
BT

[Don in BC]

Thanks for all the replies. I tried the beef fat and it tastes great. I'll try leaving some of the burger without any fat next time to see what it is like. Thanks for your time.

Don

[boss-hog2]

I think that you will find that the burger mixed with beef fat will not freezer burn as fast as the burger mixed with pork fat, the reason that pork has a shorter freezer life is that the fat never really freezes hard.
I ran into this a long time ago -shortage of pork fat availeable & used beef fat instead~~have used it ever since!!

[Don in BC]

Thanks for the input BossHog2. We are really enjoying the burger with the beef fat. Thats good to know about the freezer burn. Welcome to the forum my friend. You will find a great bunch of guys and gals here with good advice on everything related to hunting.