Mixing: In a large mixing bowl combine venison burger, ground baocn ends, eggs, oatmeal, mineral salt, onion, smoked paprika, granulated garlic, black pepper, and chili powder. Mix well.

Shapping the burgers: Use 3.8 ounces or a heapig 1/3 measuring cupfull for each burger. Roll into a ball. Using a Hamburger Patty Press, press each burger between to pieces of saran wrap. Layer burgers between patty paper. Freeze on a baking sheet. When burgers are frozen, vacuum paper and return to the freezer.

Preparing burgers: Remove burgers from the freeze. Remove the patty paper and grill over hot coals or pan fry over medium heat. You will see a bit of pink from the bacon in the burger. Serve with desired topping. 50 burgers.

Note: The burgers have a better flavor after they have been frozen.