Form your wild game into patties (I made 4 equal in size). Then season with freshly ground black pepper and sea salt. Splash a little olive oil in a skillet over med-high heat. When hot, cook your burgers until the internal temperature reaches 160-170 degrees F.
While your burgers are cooking, saute your diced red onion in a separate skillet with a little olive oil. Top your burgers with a thick slice of tomato, grilled onions and a slice of avocado. I served sweet potato fries for the side and it was a perfect match.