As explained at the Twin Cities Pioneer Press:
The meat grinder tenderizes even tough squirrel meat that might otherwise require at least 45 minutes of braising before becoming tender.Preparation details at the link.
A ground patty (or meatball) isn’t off-putting for dinner guests often weirded out by a squirrel’s hind quarter (even though it looks a lot like a chicken drummy to me).
Lastly, it’s delicious. Squirrel has a distinct, nutty flavor. I don’t find it strong, but for those who do, a bun, cheese and condiment — and possibly even a mixture of another ground meat — can easily “dilute” the flavor...
You can get more meals than you might think. Two grays gave me five 1/4 pound patties with enough meat left on the carcass and bones to obtain one shredded squirrel sandwich, or salad, after simmering said remaining scraps until tender and pulling with fingers.