"Grilled" Venison Burgers - cooking recipe

Ingredients

1 1/2 lbs lean ground venison (preferably from a doe)
1/2 cup egg substitute
3 tablespoons non-fat powdered milk
3 tablespoons water
1/2 cup fresh breadcrumb
1/2 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce

Preparation

In bowl, mix dry ingredients.
Add venison and mix well.
Add liquid ingredients and mix well with a fork, until bread crumbs are barely noticeable.
On plastic wrap, form into 8 (4 ounce) patties, making them round and very flat-- like a fast-food burger.
They can be cooked immediately, but I prefer to freeze them first.
Place them on a large cookie sheet and freeze them several hours.
Remove from freezer and place waxed paper between each burger as you stack them.
I stack them in 2 1-quart freezer zip-lock bags.
Preheat cast iron skillet to very hot.
Cook frozen burgers until they are slightly charred on one side (about 3-4 minutes) and then turn and cook until the other side is slightly charred and burgers are medium-well.
Do not overcook.
Turn burner off and leave burgers in the pan while you put condiments on your hamburger bun.
If cooking thawed burgers, cook about 2-3 minutes per side.