Just "knead" the ground venison patties for longer. The physical mixing and exposure to oxygen will start the proteins in the raw meat to binding to each other to form a cohesive pattie. If you have added so much fat to the meat that it actually is hamburger(30% fat) you will knead to mix it a lot and maybe even add an egg as a binder. I use straight, well trimmed venison for my grind, knead in some dry spice mix that works, like Mrs. Dash, Tony Cahcere or Montreal steak into 1/4 # patties and they will stay together. Cook it quickly on a hot grill that was cleaned and sprayed with a non-stick spray for grills before lighting. I grind my own, self processed meat so I am not afraid to have it be a little "pink" in the middle and my venison burgers are not tough or "dry" despite the fact they don't drip grease.
