Striaght up venison burgers on the grill
We like the tatse of venison too much to spoil it with ground beef. I make burgers with 100% venison. The trick to keep them togther from start to finish is to make form then on a triple thick piece of foil. I usually make four at a time. Transfer the foil with the burgers on to the grill (already warmed up). Cook halfway and very carefully flip and cook to your desired doneness. Theres barely any fat to hold these togther which is why I use the foil. If they fall apart you dont lose it. Also, cooking halfway before flipping helps them hold togther much better.
Dress up the burgers with some onions/peppers/mushrooms sauted in real butter.
Dont overcook them as they are naturally drier (no grease = healthier) than beef.