Mixing the Venison Meat

Cup of Yum
1. Place the ground venison, brown sugar, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper into a medium bowl.
2. Mix together, by hand, until fully combined, but do not to overmix.
3. Portion out 6 even-sized patties, making a small indention in the center, and place them on a sheet tray until you're ready to cook.

Grilling Instructions

1. Preheat grill over medium-high heat and lightly oil the grates.
2. As you put the burgers on the grill, try not to touch them so they get a nice char. Flip the burgers and char on the other side. Cook until desired doneness; suggest not cooking these over medium-well (155°F) as venison meat tends to dry out; 3-5 minutes per side.
3. A couple of minutes before the burgers are ready, add a slice of cheese on top. Close the grill and let the cheese melt. Serve burgers on hamburger buns with your favorite burger toppings.
4. Allow cooked burgers to rest on a cutting board or platter for at least 5 minutes.
5. Serve with your favorite burger toppings and enjoy every bite.

Oven Instructions

1. Preheat oven to 375 degrees F. Prepare a rimmed baking sheet with a rack and lightly coat with cooking spray.
2. Pull out a large skillet and oil it well. Heat the oil over medium high heat until it shimmers or a drop of water flicked in it, dances.
3. Add burgers and sear five minutes per side and it turns a nice golden brown color.
4. Once burgers have a wonderful crust, place them on a rimmed baking sheet with a rack and bake for 10 minutes or until burgers have an internal temperature of 155 degrees F. Flip burgers at the five-minute mark.
5. Exact timing will depend on the size of the burgers. Use a thermometer and remember to allow burgers to rest for at least five minutes before serving, so they reach an internal temperature of 160 degrees before serving.
6. My husband will use store-bought stick of garlic butter, cut into tablespoon size and place one piece on each side. Place the first piece of butter on the burgers as they go in the oven. The second piece of butter is added after flipping them over. Ken has been doing this as far back as he can remember. His grandmother would put a half tablespoon of butter on all sides of the deer meat. Because he adored her, in her honor, he does the same to this day..
7. Butter will ensure the venison doesn't get overcooked or dry out. Bacon grease is another fabulous option, but we don't always have extra bacon grease around.

Cook in a Cast Iron Pan

1. Using a cast iron grill pan is perfect for this recipe, because you can sear the burgers on the stove, and in the same pan, bake the burgers in the oven.
2. Heat pan over medium high heat. Add a few tablespoons of bacon fat or butter.
3. Once hot, add burgers, indent side down and in batches, if necessary.
4. Cook three to four minutes per side, The time will vary slightly depending on the thickness of the burgers.
5. Check to make sure the internal temperature of 160 degrees is reached. Add cheese if using, and remove from the pan to rest, while you get busy building your burgers.
6. Serve with your favorite burger sides and enjoy!