How it turned out: I decided not to add the cure this time. I did go with the milk powder in an effort to bind the fat. You guys are right, duck fat has a very low melt point. Don't need to add anything to the pan; fat in the burger is plenty to cook it. After running a test, I upped my duck fat content from 33 to 40% to get more fatty taste. Note that this duck fat comes off mallards smoked around 7 hours so it brings loads of flavor to the party. My goal here was to make these venison burgers better than average. Other part of the mix was salt, coarse pepper and red onions. I freeze them in patty shape which makes it easy for folks to just pull out of the freeze and thaw. Appreciate the advice you all gave me!! Here is the smoked duck I cut the fat off of:
Pieces for the grinder; soft duck fat needs to be frozen to grind and mix well.
This photo isn't great, but shows the end result. Always looking for a way to improve my wild game results!