Venison Sausage Burgers

So this recipe may not be 'low fat', but the fat content in deer (very low) combined with the fat content in a sausage (very high) evens this out pretty well and helps keep the burgers together. Just make sure to get a good  quality sausage from the meat counter, (pork, chorizo, italian), whatever you prefer and try to 'dab' out the meat with paper towels to get some of the additional fat out of the meat. Also, make sure the buns are whole wheat, not enriched flour. If you choose to add cheese, look for the lower fat versions.

1 pound of ground lean venison
1/2 lb sausage
1/4 cup green onions, chopped
1 tbsp garlic, minced
1 tbsp Worcestershire sauce

6 Whole Wheat Buns
Additional toppings you like for a burger

Salt and pepper, to taste, but remember the sausage is already rather high in salt, so try not to add much more.

• Preheat grill on medium heat.
• Combine all the burger ingredients in a bowl. (I usually just use my hands for this.)
• Make into 4 equal portions and form into patties.
• Grill the burgers for about 4-5 minutes on each side.
• Take burgers off and toast buns (if you like) for about 1 minute.