The perfect venison burger starts with cold, coarse ground meat—about a quarter pound’s worth—formed into a loose patty. Don’t overwork the meat or press it too thin, or it’ll dry out. To prevent your patty from blowing up into a ball as it cooks, push your thumb about halfway into its middle. Grill the burger over a very hot fire. This’ll give you a better crust, which is where the rich flavor resides. If you want a little smoke, throw a handful of wood chips in with the coals. Cook the burger for 3 minutes, then flip once—and only once. Grill it for another 3 minutes to get a moist, medium-rare finish. Also: American cheese only, please. This is Independence Day, after all.