"Grilled" Venison Burgers

Ingredients

• 1 1/2 lbs lean ground venison (preferably from a doe)
• 1/2 cup egg substitute
• 3 tablespoons non-fat powdered milk
• 3 tablespoons water
• 1/2 cup fresh breadcrumb
• 1/2 cup chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dry mustard
• 2 teaspoons Worcestershire sauce

Directions

1. 1

   In bowl, mix dry ingredients.

2. 2

   Add venison and mix well.

3. 3

   Add liquid ingredients and mix well with a fork, until bread crumbs are barely noticeable.

4. 4

   On plastic wrap, form into 8 (4 ounce) patties, making them round and very flat-- like a fast-food burger.

5. 5

   They can be cooked immediately, but I prefer to freeze them first.

6. 6

   Place them on a large cookie sheet and freeze them several hours.

7. 7

   Remove from freezer and place waxed paper between each burger as you stack them.

8. 8

   I stack them in 2 1-quart freezer zip-lock bags.

9. 9

   Preheat cast iron skillet to very hot.

10. 10

    Cook frozen burgers until they are slightly charred on one side (about 3-4 minutes) and then turn and cook until the other side is slightly charred and burgers are medium-well.

11. 11

    Do not overcook.

12. 12

    Turn burner off and leave burgers in the pan while you put condiments on your hamburger bun.

13. 13

    If cooking thawed burgers, cook about 2-3 minutes per side.