Jamie Oliver Inspired Venison Burger

500g ground venison
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary)
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 egg (optional, for binding)
1 tablespoon olive oil (for frying, if using a skillet)
Burger buns
Optional toppings: lettuce, tomato slices, red onion, cheese, pickles, or any favorite condiments

1: In a large mixing bowl, combine the ground venison, finely chopped onion, minced garlic, chopped rosemary, Worcestershire sauce, salt, and pepper. If the mixture feels a bit crumbly, you can add an egg to help bind it together.

2: Divide the mixture into 4 equal portions and shape each portion into a burger patty, pressing them slightly to keep them from puffing up while cooking.

3: If grilling, preheat the grill to medium-high heat. If pan-frying, heat a tablespoon of olive oil in a skillet over medium heat.

4. Place the venison patties on the grill or skillet. Cook for 4-5 minutes on each side, or until the internal temperature reaches at least 160°F (71°C) for a juicy but safe-to-eat burger. Venison is lean, so avoid overcooking as it can dry out quickly.

5: Toast the burger buns if desired. Place each venison patty on a bun and add your favorite toppings, such as lettuce, tomato slices, pepper, red onion, cheese, or pickles.

6: Serve the venison burgers hot, with a side of fries, a salad, or any favorite side dishes.