Derek Kapa is a Michigan based graphic designer, outdoorsman, and family man. I chose his recipe first of all, because he was one of the first to respond, but also the recipe is so simple you could almost teach your dog to do it!
Step 1: Take fresh ground venison, form into patties roughly .5" thick and 3.5" - 4" in diameter, making sure you don't pack them too tight.
Step 2: Season both sides of the patty with your favorite seasoning. I like Montreal steak seasoning, but salt and pepper works just fine.
Step 3: Take your thumb and make a small indentation on the side of the patty facing up and fill indentation with Worcestershire sauce. Let it sit for 10-15 minutes before grilling.
Step 4: Grill using charcoal and grill directly on grate, high-heat (450F+). For Rare grill 3-4 minutes per side. For Medium - Medium Well 5-6 minutes per side. Do not squeeze patties with a spatula.
Step 5: Serve each burger on toasted kaiser or sesame bun with your favorite garnish, I like to serve with roasted sweet potato fries or a side salad.
By: Derek Kapa