I do a pound and a half of venison to one pound of 80/20 beef, then just make it as you would any other hamburger.
Are you serious? There is a way for it to be enjoyable? Is an electric grinder really worth the cost and make a difference?
I ground up over 15 lbs of meat this past weekend and was hating life.
we don't add anything to deer burger. the whole point is that it is a nice lean meat so we keep it that way. most of our burger ends up in casseroles, meat loaf, etc.
I used to have my deer processed the same way.
My Uncle loves venison and is paralyzed from the waist down and his body doesn't do well with high fat foods. I used to give the deer of the season to him and after a while I just had all my ground venison done that way.