Add ground venison, cracker crumbs, egg, Worcestershire sauce, onion powder, paprika, black pepper, and garlic powder into a large mixing bowl. Using your hands, mix together until just combined. Don't over mix!

Form meat mixture into 6-8 even balls (6 if cooking on the grill or 8 if cooking on the stovetop). Gently pat down and shape into burger patties. Place on a baking sheet lined with wax paper or parchment paper. Cover with plastic wrap and refrigerate for 10-15 minutes (this helps patties stick together while cooking).

Preheat the grill to medium-high (450-500°F). If cooking on the stovetop, preheat your cast-iron skillet over medium heat for about 3 minutes before cooking.

When ready to cook, liberally salt both sides of the patties (about ¼ teaspoon per patty). Using your thumb or the back of a spoon, make an indention in the middle of the top of each patty (this will prevent patties from puffing up while cooking).

To Cook on the Grill: Place patties on the preheated grill, thumb indention side down, and cook over medium-high heat (450-500°F) for 3-5 minutes. Flip the patties over and cook an additional 3-5 minutes until internal temperature reaches 160°F.

To Cook in a Cast-iron Skillet: Add 2 Tablespoons of butter to the preheated pan. Once melted, add 2-3 burger patties, thumb indention side down, and cook over medium heat for 3-5 minutes. Flip over and cook an additional 3-5 minutes until internal temperature reaches 160°F. Continuing cooking the rest of the patties, 2-3 at a time and adding 1 Tablespoon of butter in between batches, as needed.

Place sliced cheese on top of patties immediately after cooking while they are still hot.

Assemble burger: Spread mayonnaise and/or mustard inside a burger bun. Add lettuce, burger patty, tomatoes, onion, ketchup, and/or pickles.

Serve with French fries, potato chips, and/or onion rings. Enjoy!