Fun Shared in the Kitchen

My 15 year old granddaughter and I decided to make a special burger with  ground venison. She cooks with either me or my husband at least once a week and always wants to prepare something different that she can add to her recipe file. We began adding ingredients and the burgers turned out moist and flavorful. Here's the recipe for the masterpiece burger that would probably be just as good if made with ground lean chuck.

Hunter's Choice Venison Burgers

2-2 1/2 pounds ground venison

2 eggs

1 package onion soup mix

1- 6 oz bag soft bacon bit pieces

3/4 cup Fat Free Half & Half

1 slice toasted wheat bread

Salt & Pepper

Thaw the ground venison. Place in medium mixing bowl. Add eggs, onion soup mix and bacon bit pieces. Scrap the crisp bread crumbs from the toast into the bowl. Pour the fat free half and half over the remainder of the slice of toast. Let soak until even the edges are soft. Mash the bread and add bread and milk to the meat mixture. Add salt and pepper to taste. Thoroughly mix and shape into burgers, thin or thick as you like. We used the George Foreman grill to get both sides of the burger a nice brown crisp while retaining moisture. The meat is so lean that less than 1/2 teaspoon fat  drained off the grill. 
I would love to hear from you if you have a great venison recipe.