I read a story once about a man that bestowed the taste of his beef over venison. The hunter stated something like, let it get chased, eventually shot, gutted and drug through the woods, hung and eventually processed and see how your beef tastes then. There is so much merit to the taste coming from the handling of the deer once it is down. Food the deer fed on also contributes greatly to the taste. Deer from the North tasted piney/minty from eating pine trees. Our deer around hear are fat from eating the best corn they can find. We grind ours with pork to make sausage, we cut ours into roasts and use them in the crock pot with veggies, we grill the loins (cut butterfly style) on the grill. We don't grind and make hamburgers per say. We grind a lot and use it in meatloaf, chili, spaghetti and those types of dishes. Venison generally lacks the fat content to hold it in a patty form to eat as a hamburger. With all of that said. as Larry stated, it burns easily due to being so lean. Keep water or oil in the pan to keep it from sticking/burning and no, it doesn't taste like chicken!!!