Minced venison and minced beef are very similar -- the only difference is taste and fat content. As a general rule of thumb, venison is leaner than beef. Because all the other characteristics are similar, the cooking methods are similar as well. You can saute, grill or roast venison burgers in the oven. Because it is wild game, however, it's best to cook venison to well done.
Obtain a skillet, and pan fry the burgers in the same as you would a beef burger. Slice up an onion and saute it along with the venison patties. Because the meat is very lean, some cooks recommend rubbing the pan with butter. You can use a little olive oil or another good vegetable oil. Use seasoning, such as salt, pepper and garlic to taste. If you prefer, make a mix of half venison and half minced beef to obtain a beefy taste from the burgers.
You can grill the burgers on a barbecue, the same as beef burgers. Because venison is very lean, it may crumble easily, so pack the meat extra tight. Add seasonings to taste, and cook to well done. If you're using charcoal, wait until the coals turn grey and spread them out evenly so no hot or cold spots exist.
Lightly grease or oil a baking tray or shallow roasting pan. Place the burgers on the sheet, season to taste and cook to well done. Set the oven to 160C and cook for about 10 minutes. Obtain a meat thermometer, and test the internal temperature. Aim for an internal temperature of 71C for well done venison.
Venison burgers in sauce
Instead of using minced beef, use minced venison when making "Sloppy Joes," which is a dish made from loosely-packed burgers cooked in sauce that is popular in the United States. Crumble and pan fry the venison, much as you would beef. Add in the tomato-based sauce, and serve on burger buns.