This is the recipe I have used for over 30 years. It's so good that when we served 80 people at our picnic and forgot to tell them the burgers were venison not one person made a comment that they tasted any different that beef burgers!

    Add 25% of the venison weight in lean pork butt and 12.5% of the venison weight in Ground Chuck (or chuck roasts). Grind twice through an 1/8" plate.

        Example: 12# Venison trim
                   
        Add: 12 x .25 = 3# pork
                  12 x .125 = 1.5# beef 

Dave