ok country boy now you have me drooling lol... i think i'll make it now... i'm due for a midnight snack!!!!!

Country Boy, I can't deny your receipe or technique on the above burgers, But the way to make a great burger is to cook it on one side till the blood and juices appear, then flip it and cook the opposing side. Seems like your making more of salisbury steak than a burger.[] Also by handeling it as little as possible makes it more juicy and less firm or compact, which can't be done by adding any extra ingrediants to the meat.. Now let me go get out my crackers and bbq sauce.

Jerseyhunter,

I realize that flipping once is the only way meat normally is good.... but, for some jolly reason this seems to work.

The only thing I can figure out is that having the meat seared before the BBQ sauce is put on and then searing/frying AGAIN with the BBQ sauce between the hot skillet and the meat it seems to mellow yet bring out the flavor in the BBQ sauce.

Dunno exactly but people seem surprised when they taste the meat!

Then again, maybe it's just the way we take care of the meat!

We are fairly particular about getting the meat cooled fast after the kill. Also we do our own butchering.

Contrary to popular standards we do NOT allow the deer to age(hang for a few days) at all! we kill/skin/clean/cool as fast as we can. once the meat is off the bone we place ALL the meat in "butcher tubs" of salt water. we let it set over night in a cooler or garage, if it is almost freezing outside. We then dump the salt water out and rinse the meat lightly and then either wrap and freeze or double grind, wrap, and freeze.

We have gotten many comments from hunters and nonhunters alike on the texture and flavor of our venison.

In other words, your using the salt water to draw out the blood?

That is correct. The Salt water will be absolutely cruddy red from all the blood.

Pepperettes or smokettes..........same thing I guess, depending on yur neck of the woods

Can you elaborate? sounds tastey.

i have my burger mixed about 20% fat and we use it in spagetti sause,tacos,soup,chili,stew,hambugers,hamburger steak and anything else you fix with ground beef.there are zillions of game recipes on the net you can print and start your own cookbook.

With well over 300 LBS of Venison burger in my freezer,I use it for everything that calls for burger.
Next time you do up a batch or have it done try adding 20% ground up bacon ends and pieces to the meat instead of beef or pork fat.