5 from 12 votes
Venison Burger Sliders
Venison Burger Sliders bring together ground venison seasoned with garlic powder, onion granules, Worcestershire sauce, salt, and pepper, shaped into small patties and cooked on a lard-coated cast iron griddle. These sliders balance the rich, lean flavor of venison with melted cheddar cheese and traditional toppings including tomato, lettuce, and mayonnaise or ketchup. The method involves pressing the meatballs flat on the griddle to form evenly cooked mini burgers, ideal for serving on toasted brioche slider buns.
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
Servings:
12
sliders
Calories:
216 kcal
Course:
Main Course
Cuisine:
American
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!
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Nutrition Information
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%)
Nutrition Facts
Serving: 12 sliders
Amount Per Serving
Calories 216
% 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.