Venison Burger Sliders
User Reviews
5
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Prep Time
20 mins
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Cook Time
6 mins
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Total Time
26 mins
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Servings
12 sliders
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Calories
216 kcal
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Course
Main Course
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Cuisine
American
Venison Burger Sliders
Description
Venison Burger Sliders focus on a simple blend of seasonings mixed thoroughly with ground venison to enhance its natural flavor while keeping the meat cohesive and juicy. Pressed thin on a hot griddle coated with lard, the burgers develop a nicely seared exterior while retaining tenderness inside. Melting cheddar cheese adds richness, complemented by fresh tomato slices, crisp lettuce, and onions for textural contrast.
The sliders fit well as appetizers or party snacks, given their small size and handheld convenience. Toasting the brioche buns adds a slight crunch and sweetness that pairs well with the savory venison and toppings. Mayonnaise and ketchup provide familiar condiments for an approachable flavor profile.
Using a paper towel-lined bowl to drain excess moisture from the meat before mixing improves binding and texture. Pressing the meatballs under parchment paper helps form uniform, thin patties that cook evenly. These steps make the sliders easier to handle and enhance their eating experience.
Ingredients
Burgers:
- 1 lb venison ground
- 1 teaspoon garlic powder
- 1 teaspoon onion granules
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon Worcestershire sauce
- 2 tablespoon lard
Other Ingredients:
- 6 lices cheddar cheese cut in half or in smaller squares/rectangles
- 12 brioche slider buns toasted - optional
- 4 tomato small, thinly sliced
- 4 leaves leaf lettuce cut into approx 3"x3" pieces
- 1 yellow onion thinly sliced
- mayonnaise for serving
- ketchup for serving
Instructions
- If meat is frozen, allow it to thaw enough to pull it out of the package. Then place the meat in a paper towel-lined bowl and allow to thaw overnight. Letting the liquid drain out of the meat will help the burgers stick together.
- Once meat is thawed, add in worcestershire sauce, garlic powder, onion granules, salt, and pepper. Mix together by hand until well-combined.
- Divide meat into 4 equal parts. Then divide each quarter into 3 equal parts and roll into balls. You should have 12 balls total.
- Cut a piece of parchment paper into a rectangle the size of your griddle. Don't cut it too big or it could catch on fire!
- Heat cast iron griddle over high heat. Add lard to pan and spread it around so the whole griddle is coated.
- Place meatballs on griddle spaced evenly. They'll need space to be smashed into burgers.
- Place parchment paper over meatballs and press down with a sheet pan. Apply pressure all of the sheet pan to make sure you press them all evenly. Don't be afraid to really squish them!
- Cook for 2-3 minutes, then flip. As soon as you flip them, top with cheese. Cook an additional 2-3 minutes and remove from griddle.
- Spread mayo on each bun half. Place cheeseburgers on bottom halves of buns. Top with ketchup, onions, lettuce, and tomatoes. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12sliders
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 161mg | 7% |
| Potassium | 281mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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