So I started doing all my own processing last year and love it. Mostly make burger and jerky. For burgers I grind and mix 80/20 with ribeye fat. They taste GREAT! however the consistency is a little "wet" after grilling, and I have problems keeping them together while grilling. Any suggestions?

Add just a little breadcrumbs and an egg to help bind it all together - not to much. I use Italian seasoned breadcrumbs for a little flavor too....

Try adding a tablespoon of dry powdered milk. It is an excellent binder that does not adversley effect taste.

Oatmeal is a good binder.

yep and will also increase quantity, I recall one Sunday afternoon back in the 70s when my dad was doing hamburgers and invited the neighbors, didn't realize their college age son was at home. He quickly went into the kitchen, grabbed a box of oatmeal and dumped it in a large mixing bowl with the hamburger meat and started mixing it all together. I was ... he said it would add another patty or two to what we had. Once it was all mixed good, formed into patties, on the grill ... couldn't tell the difference ...

I think Micky Dees is half oat meal or soy bean.

I like to grind half venison and half beef chuck. I dont remember having any trouble with the patties crumbling.