The Mix: In a large bowl, combine the venison, minced bacon, Worcestershire, and spices. Gently fold the meat. Overworking the meat makes it tough.

The Butter Secret: Just before forming patties, fold in your grated cold butter. These tiny pockets of fat will melt during cooking, basting the burger from the inside out.

Forming: Divide into 4 equal portions. Form patties about 1-inch thick. Use your thumb to create a shallow indentation in the center of each; this prevents the burger from "doming" up on the grill.

The Chill: Place patties in the fridge for 30 minutes. This helps the fats solidify and ensures the burger stays together on the grates.

The Cook: Heat a cast-iron skillet or grill to medium-high. Sear for 4–5 minutes per side.

The Temp: Pull them at an internal temp of 140°F–145°F (Medium). Anything higher, and you risk losing that juiciness.