It is standard to have 10% beef fat added to venison in our area.
In two lbs of deer meat
table spoon of Worcester sauce
talble spoon of Liquid Smoke
dice up an onion, add as much as you can stand
1 egg
sprinkle with Olive oil
salt and pepper
I like to cook these on my outdoor grill. I will cook the burgers for 5 minutes with the lid down, flip once after cooking 5 minutes per side, no flipping back and forth.
The combo of Worcester sauce and Liquid Smoke seals the deal on being the best burgers you have ever had.
If you let the mixture sit overnight prior to cooking so the meat can absorb all the flavors, you are way ahead of the game.
