Ground beef was priced at $10.99 a pound yesterday...we passed.
I make my own deer burger and the way I do it you truly cannot tell the difference between it and beef burger. All it costs me is the price for beef fat/scraps which is about $1.00 per pound. When doing the final grind I add salt, pepper, garlic powder, and diced vidalia onion and a little soy.
So not counting my time for making it, I figure I've got about $1.50 per pound, $2.50 for adding bacon and cheese. I use this mix for chili, spaghetti, tacos, etc., I also make a few pounds for burgers on the grill and for that mix I add bacon and high temperature diced cheese...better and juicier than any burger you'll find at fast food drive thrus.
I usually make about 20 pounds at a time and put them in quart freezer zip lock bags (get as much air out of bags as possible and then wrap in butcher's paper before freezing)
Pretty simple;
3 parts deer meat (REMOVE ALL FAT), bled out in water for 5-6 hours cut into 2" pieces
1 part beef fat/scraps
salt, pepper, garlic, onion etc., per your taste
optional; for burgers, add diced bacon and/or high temperature diced cheese (cheddar, pepper jack, mozz)
optional; for burgers, add soy/worcestershire/or your preferred marinade
Tips;
Use coarsest grinding plate first, then mix deer meat and beef fat/scraps and then add spices/diced onions/cheese and a little water and mix all together and then run thru grinder again using a medium size grinding plate.
Also, and this really helps to get a good grind; out meat and fat in the freezer for and hour or so to make the meat and fat very firm. (not frozen)
