I've prepared these burgers two different ways in the last month. The first method was to place the pound of ground venison into a bowl with 1 small chopped onion, 1 chopped clove garlic, 1/2 cup bread crumbs, 2 tablespoons of worcestershire sauce, a dash of tobasco, salt & pepper.

I cooked them on my George Foreman grill.

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Here is the second way I made these burgers (very, very flavorful).

1/3 c. mayonnaise
1 tsp. lime juice
1 tsp. Dijon mustard
½ tsp. grated lime peel
1/3 c. finely chopped onion
2 tsp. cumin
2­–3 Tbs. sour cream
2 Tbs. finely chopped jalapeno
Kosher salt and freshly ground pepper
2 pounds ground venison
Hamburger buns, split
Slices of Colby-Jack or Pepper Jack cheese

1. In a small bowl, combine the mayonnaise, lime juice, mustard and lime peel. Season to taste with salt and pepper. Cover and refrigerate until serving.

2. In a bowl, combine the onions, yogurt, jalapeno, cumin, salt and pepper, and meat and mix well. Shape the meat mixture into eight patties.

3. Pile them into a crockpot for approximately 3 to 4 hours. When the burgers are done, add the cheese to the patties on top and allow cheese to melt (about a minute) Lift those burgers from the crockpot and add cheese to next layer, etc.

Serve the cheeseburgers on buns slathered with the pre-made sauce in the refrigerator (aioli).

I found this recipe at http://kitchenbitchblog.com/2011/03/10/man-meals-juicy-ground-venison-burgers