Venison Burger Sliders
These venison burger sliders are the perfect fun party food, great for any occasion. As I write this, the Super Bowl is coming up, coinciding with the end of deer season.
For deer hunters, these Game Day sliders might be the perfect way to use up all that new venison sitting in your freezer!
How to Make Venison Sliders
For this recipe I like to use 90% venison and 10% ground beef. Add onion, garlic, oil, and spices and you will have an incredible burger patty ready for the grill.
After grilling the venison patties 6 minutes on each side, you can melt the sliced cheese of your choice over the top of them. While the burgers are resting on a plate, slice up the baguette and toast the slices on your grill.
Finally, “slide” the venison burger with melted cheese onto a toasted baguette slice. Add tomato and spicy arugula and cover with another piece of baguette.
I serve these sliders with homemade mayonnaise and good ketchup. Click here for my horseradish mayonnaise recipe.
Customize your sliders any way you like. Add some red pepper jelly, some guacamole, or maybe even some salsa. Just be you!
For another Game Day winner, check out my recipe for Smokey Roasted Pulled Pork Sliders.
Venison Burger Sliders
Ingredients
- 2 pounds ground venison mixed with 10% ground beef
- 1 onion minced
- 5 tablespoons good olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon garlic minced (3 cloves)
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 6 ounces cheese use your favorite!
- 2 long French baguettes
- 4 red tomatoes sliced
- Baby arugula
- Homemade mayonnaise
- Good ketchup for serving
Instructions
- Prepare a grill or griddle to medium high heat.
- Put 90% ground venison and 10% ground beef in a bowl and mix.
- Add minced onion, garlic, oil, mustard, thyme, salt, and pepper into the ground meat. Mix gently. Divide mixture in half and then divide each half into 12 patties.
- Place burgers on grill and cook 6 minutes per side without moving them too often. Place cheese on the burgers and close lid if cooking on a grill or cover with a bowl if on the griddle to melt the cheese. Remove burgers to large plate or platter. Let rest.
- Cut baguettes into 24 1-inch slices and toast on grill.
- Place each burger on top of toasted baguette slices with a slice of tomato and arugula. Cover with other slice. Serve with homemade mayonnaise and good ketchup.
