BioIV (or any other S.Eater) about the moose:

I took the advice and am trying a few different things with the moose. It was a HUGE roast. Tonight is moose burgers. I have a fair chunk sawed off, waiting to be ground into moose burger meat. When I make burgers from beef I don't (thanks to Kenji) add anything else, just season the beef and handle as little as possible. Will this work with moose, or should I grind something else in with it? I made potato buns last night, and have some aged cheddar to go on top. Both those things and respect for the moose make me want to NOT mess it all up with unnecessary additions. Then again I am worried about the lean meat being without flavour. Or moisture.

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