Step 1

Heat a grill or grill pan to medium-high heat.

Step 2

In a large bowl, gently fold together the ground venison, grated butter, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper with your hands. Be careful not to overmix the ground venison: overworking and compacting the meat will make it tough and dry.

Step 3

Divide the ground venison into 4 balls and gently form them into ½”-thick patties. Press your thumb into the center of each patty to create an indentation. This will help the burgers cook evenly. Divide the salt and black pepper between the patties, seasoning both sides.

Step 4

Lightly brush your grill grates with the oil. Place the patties on the grill and cook for 2 to 3 minutes. Turn the patties 90 degrees to create a crosshatch pattern with the grill marks, and cook for an additional 2 minutes.

Step 5

Flip the patties over. If you’d like to add cheese, place it on the patties now. Cook for 2 to 3 minutes, repeat the 90-degree turn, and cook for another 2 minutes or until the internal temperature reaches 155° F on an instant-read thermometer for a well-done burger.

Step 6

Transfer the patties to a plate, tent with aluminum foil, and allow them to rest for 3 to 4 minutes. Allowing the burgers to rest relaxes the venison and evenly distributes the juices throughout the meat.

Step 7

Serve the venison patties warm with your favorite toppings.