Yeah, I love some ground venison in any recipe that you would use beef in, but deer burger is an art form. I guess it really starts w how your deer is processed. If you or your guy knows what he's doing, you'll get a good meat/fat ratio and it will make a good burger and not be too firm. That's an issue that you'll have often is that the patty is too firm when cooked. Over cooking will do this. I grill mine medium. My processor will mix ground bacon w the deer grind, and its awesome. Also like mentioned, if you buy ground pork and add a lil of that to the meat, it will make a better burger. I dont use any fillers like bread crumbs or oats, and I only season the outside of the patty. IF you ease the meat into a patty instead of slapping it out a lot, it will make it more tender....you have to be careful not to break it on the grill though. I use something simple. Salt/fresh cracked pepper/garlic powder/onion powder. Sometimes I put Montreal Steak seasoning on my burgers, and that is pretty awesome too. So the trick to the perfect deer burger is proper meat/fat mixture.....not slapping it into a patty too much.....and not over cooking. You do all three of those methods, you cant go wrong!!