First make sure your ground venison is pure venison NO ADDED FAT. If you added fat to the burger you can't use it for jerky.
Now that you have pure venison use one of the following recipies. My fav is the Hawaiian

Jerky

Mexican
2lbs ground meat
2tsp salt
½ tsp black pepper
2 tsp coriander
½ tsp chili powder
¼ tsp ground ginger
¼ tsp ground cumin
¼ tsp tumeric
¼ tsp mace
¼ tsp cayenne
½ cup water.
Add spices to water and dissolve as much as possible, add water to meat mix well extrude onto your drying racks and place in dehydrator until done.

Texas
2 lbs ground meat
2tsp salt
½ tsp black pepper
1tsp chili powder
1tsp paprika
1tsp garlic powder
¼ tsp cayenne
½ tsp oregano
½ cup water

New England
2 lbs ground meat
½ tsp black pepper
1tsp onion powder
1tsp garlic powder
1tsp salt
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ cup soy sauce
1 tbsp Worcestershire sauce
¼ cup water

New Orleans
2 lbs ground meat
½ tsp black pepper
½ tsp cayenne
1 tsp onion powder
½ tsp paprika
1 ½ tsp garlic powder
2 tsp salt
3 tbsp Worcestershire sauce
½ cup water.

Italian
2 lbs ground meat
½ tsp salt
¼ cup soy sauce
¼ cup Worcestershire sauce
½ tsp sugar
1tsp garlic powder
1 tsp tomato sauce
½ tsp crushed anise seed

Guadalajara
2 lbs ground meat
¼ cup BBQ sauce
¼ cup water
1 tsp liquid smoke
1 tbsp powdered fajita mix
1 tsp Worcestershire sauce
½ tsp chili powder
¼ tsp cayenne
1 tsp salt.

Hawaiian
2 lbs ground meat
1tsp salt
1tbsp brown sugar
¼ tsp cayenne
1 tsp garlic powder
1 tsp ground ginger
½ tsp black pepper
¼ cup soy sauce
¼ cup pineapple juice.