Chill a mixing bowl in the freezer for 5 minutes before use to keep fats cold.

Combine ground venison, ground pork, and bacon fat in the chilled bowl and mix gently with your hands for 30 seconds until evenly distributed.

Add Worcestershire sauce, garlic powder, onion powder, sea salt, and black pepper and fold together with 10 gentle passes until fully incorporated.

Divide the meat mixture into 4 equal portions and shape each into a 3/4-inch-thick patty with a slight indentation in the center.

Refrigerate the patties for at least 10 minutes while you prepare toppings and preheat your cooking surface.

Preheat a cast iron skillet or griddle over medium-high heat for 2 minutes, testing with a drop of water that should sizzle immediately.

Place the patties on the hot skillet and cook undisturbed for 4 to 5 minutes until a brown crust forms.

Flip the patties and cook for an additional 3 to 4 minutes until the internal temperature reaches 160°F (71°C).

Butter the burger buns and place them cut-side down on the cooler edge of the skillet, toasting for about 1 minute per side.

Remove the burgers from heat and let them rest on a plate for 2 minutes before assembling and serving.