In a large mixing bowl, combine the ground venison, grated onion, minced garlic, egg, breadcrumbs, Worcestershire sauce, smoked paprika, salt, and black pepper.

Gently mix the ingredients with your hands until just combined. Be careful not to overmix, as this can make the patties tough.

Divide the mixture into 4 equal portions and shape them into burger patties, about 3/4-inch thick. Use your thumb to make a slight indentation in the center of each patty—this helps them cook evenly and prevents puffing.

Heat a skillet or grill over medium-high heat and add a tablespoon of olive oil or butter to prevent sticking.

Place the patties on the skillet or grill and cook for 4-5 minutes per side for medium doneness. For well-done burgers, cook for 6-7 minutes per side.

If you’re adding cheese, place a slice on each patty during the last minute of cooking and cover the skillet or grill to let it melt.

Lightly toast the burger buns on the skillet or grill for added texture and flavor.

Spread your favorite condiments on the buns, then layer the cooked patties with lettuce, tomato slices, red onion, and any other toppings you love.

Top with the other half of the bun, press gently, and serve immediately.

Don’t Overcook: Venison is lean, so it cooks faster than beef. Keep an eye on the patties to avoid drying them out.

Rest the Patties: Let the cooked patties rest for 2-3 minutes before assembling. This helps the juices redistribute, keeping them moist and flavorful.

Experiment with Toppings: Try avocado, caramelized onions, or a tangy aioli for a gourmet twist!