My Smokey Mesquite Venison Burgers
1.5-2 lbs venison burger
1/6 cup (1.5 lbs venison) to 1/4 cup (2 lbs venison) (8-12 teaspoons) Worcestershire Sauce
5-6 dashes Soy Sauce
3-4 dashes Liquid Smoke
salt (optional)
pepper (optional)
Sit the burger out the night before. When soft enough to mold, flatten the burger into one big patty and add all ingredients to the burger. Work the flavors into the burger. Separate into equal sizes and form patties. Cover and place in the freezer for 1-2 hours to make grilling easier. Drink beer while grilling burgers, add cheese, and then enjoy. Don't forget to push an indent in the middle of the patty just before putting on the grill to prevent center swell.
