Venison burgers have no season when they’re in or out, unlike a stew or soup that is more favorable for chilly nights or a cold day at deer camp after a morning hunt.
Burgers are great whether you fire up the grill and slap a hearty man-sized slab of venison burger on it or prepare them indoors in a skillet or the oven. The latter two options aren’t as good, in my opinion, as ones from the grill, but sometimes there’s no other option. In any case, the results can be favorable if your dialed in as the chef and enjoy the results.
Cheese adds another layer of flavor, of course. Food & Wine