Grilled Venison Burgers

• 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

1. In bowl, mix dry ingredients.
2. Add venison and mix well.
3. Add liquid ingredients and mix well with a fork, until bread crumbs are barely noticeable.
4. On plastic wrap, form into 8 (4 ounce) patties, making them round and very flat-- like a fast-food burger.
5. They can be cooked immediately, but I prefer to freeze them first.
6. Place them on a large cookie sheet and freeze them several hours.
7. Remove from freezer and place waxed paper between each burger as you stack them.
8. I stack them in 2 1-quart freezer zip-lock bags.
9. Preheat cast iron skillet to very hot.
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. Do not overcook.
12. Turn burner off and leave burgers in the pan while you put condiments on your hamburger bun.
13. If cooking thawed burgers, cook about 2-3 minutes per side.

lean ground venison, egg substitute, nonfat powdered milk, water, fresh breadcrumb, onion, salt, black pepper, mustard, worcestershire sauce

Taken from www.food.com/recipe/grilled-venison-burgers-54100 (may not work)