Venison Sliders
I am not sure when burgers became sliders. There really is not a lot of difference – maybe sliders are just a tad smaller than burgers, or maybe it’s just a reinvention of a name to find appeal with those who associate burgers with fast food. Either way this recipe is a winner – and it includes plenty of lovely vegetables to help you get your necessary five-plus a day.
400g venison mince
1 small beetroot (about 80g)
1 medium carrot (about 80g) 2 tablespoons finely chopped parsley 2 teaspoons caraway seeds
6 small soft white buns
1 small head cos lettuce
1 avocado
100g sprouts (bean, radish, or any other
fresh sprouts)
Spicy fruit chutney
3 tablespoons vegetable oil for frying
DRESSING
2 tablespoons Dijon mustard 1 lemon, juice and zest 2 tablespoons avocado oil 1 teaspoon salt
To make the patties, place venison mince in a bowl. Grate beetroot and carrot finely, using a fine microplane grater or the finest setting of your grater. Add to the mince with the chopped parsley, caraway seeds and a generous seasoning of salt and pepper.
Using your hands, combine mince mixture really well so that it all sticks together. Divide into 6 portions and, with wet hands, roll into 6 balls. Place on baking paper on a plate, pressing down a little so they are patty-shaped. Refrigerate until needed.
When ready to cook, cut buns in half and spread both sides generously with spicy chutney. Slice lettuce or tear into small pieces. Peel and slice avocado. Wash and dry sprouts.
Make the dressing by mixing the mustard, lemon juice and lemon zest, avocado oil and salt together in a small screw-top jar.
Heat vegetable oil in a heavy frying pan. When it is hot add patties and turn down heat. Cook about 3-4 minutes on the first side, then flip and cook a further 2-3 minutes. Choose how well cooked you would like the meat but remember, venison is always better on the rare side than overcooked.
Sandwich patties in buns with lettuce, avocado, sprouts and a drizzle of dressing. Makes 6