In a large mixing bowl, combine ground venison with garlic powder, onion powder, salt, pepper, and chopped parsley.

Use your hands to combine everything together and form the mixture into 4-5 patties. Please note that game meat is much less fatty than other meats, so it won’t stick quite the same as other meat does. If you’re worried that the patties won’t stay firm while cooking, feel free to add one whisked egg to the mix before forming into patties.

Once patties are ready, set them aside and bring a large pan to high heat and melt your cooking fat. As mentioned, these suckers are quite lean, so don’t skimp on the cooking fat. Bacon grease adds a really nice flavor to these burgers, in my opinion.

Once the pan is nice and hot, add the burgers, cover them, and cook them for about 3-4 minutes on each side.

Once the first side is cooked and you’re ready to flip, add the sliced onions to the pan to cook alongside the burgers.

Watch closely and stir the onions as necessary, so that they don’t get burned. We’re aiming for them to be caramelized.

Once everything is cooked through, remove the burgers from the pan and turn off the heat. Add 1 tbsp of balsamic vinegar to the onions left in the pan and deglaze the pan and drippings with the vinegar. Combine well with the onions.

Spoon caramelized onions and “gravy” over the top of the burgers and serve hot with fresh steamed veggies like asparagus!