The most important thing is to treat the meat correctly from the beginning. I trim all of the venison fat off before grinding then add 15-20% ground beef fat (or pork but that is expensive). We mix the ground venison and ground fat then grind it all again. It looks and tastes like regular beef hamburger.

I use this to make the burgers the same way as with regular beef hamburger.

I usually put granulated garlic, salt and pepper on both sides of patties then grill or fry as usual. If I am more ambitious I make it up as if I am making a meat loaf with bread crumbs, egg, diced onion, Parmesan cheese, Worcestershire sauce and whatever else I feel like tossing in with the burger. Instead of a loaf though, I make it into patties and cook like a burger. It is all good if the venison is good to begin with.

Bob