Place the bacon in a large deep frypan and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
Combine venison and beef mince in a bowl. Divide into 4 balls and flatten into patties.
Heat a large frypan over medium heat. Place the burgers in the heated frypan and sprinkle each burger with salt, black pepper, a dash of beer and a dash of Worcestershire sauce. Flip the burgers once a brown crust has formed on the bottom, about 5 to 10 minutes.
Sprinkle the cooked side of the burgers with the salt, pepper, beer and Worcestershire. Cook burgers another 5 to 10 minutes for well done. Top each patty with bacon and serve on hamburger buns.