If there’s anyone in your family who doesn’t like venison burgers because “they’re dry and fall apart,” you need to try this recipe. In fact, try it this weekend for your 4th of July celebration, and we can all but guarantee that you’ll be wondering why it took this long to learn the secret to grilling venison burgers!

Yes, it’s easy to look at the accompanying ingredient list and do a double-take. Tapioca? That’s no typo. We first learned of this trick when experimenting with an old chili recipe that incorporated it as a thickening agent. Try it the next time you make burgers. You’ll be glad you did.

Tapioca is the critical ingredient. It is especially important when making burgers from lean ground meat like venison. It doesn’t change the flavor of the burger, and it goes a long way to help hold the meat together when grilling. Venison is extremely lean, and it needs a little help with moisture so it doesn’t fall apart when cooking.

1 lb. ground venison
1 Tbsp tapioca starch
1/4 cup teriyaki sauce
1/4 cup scallions, sliced
1/4 cup sweet green pepper, minced
Hamburger buns

Mix the first five ingredients and let stand for 10 minutes. Press into patties, and cook in skillet or on grill until cooked through.