I have had incredible luck this past week by grilling venison burgers without any special prep for my grill and they DO NOT STICK!
Here is what I have done with my burgers:
1.)add 1 tablespoon of dried onion to each 1/4 lb of burger
2.) add 1/2 tablespoon of minced garlic (in the garlic oil) for each 1/4lb of burger
3.) add 1/2 tablespoon of fresh minced cilantro for each 1/4 lb of burger
4.) add 1/2 tablespoon of soy sauce per 1/4lb (this gives salt and may be why mine never stick)
Here are the cooking methods.
- form the burger mix into 3/4" thick patties (1" if you like them a bit more rare in the middle)
- press them hard on a paper plate after forming so it will stay together (I do not add any suet, and I leave a little of the venison fat in my burger as well). Keep them at the 3/4" thickness
-Set the grill temp around 400 degrees
-Grill on one side until the side is dark brown (not burnt)
-DO NOT MESS WITH THE BURGERS. It seems if you flip them and turn them they loose juice and dryout too fast
-Once brown on one side, I flip once to the other side until it is dark brown. This results in a light pink center that even my wife will eat. It is not dry at all, and it is the best burger you will ever eat. Go easy on the salt since it has soy sauce already in it.