|12||Slider buns (Main)|
|12 pieces||Blue cheese, you'll need 2cm chunks for crumbling|
|½||Iceberg lettuce, or 12-24 small leaves baby cos lettuce|
|1 drizzle||Hot sauce, per serving. We used Rocket Fuel sauce but you could substitute plum sauce or tamarillo chutney|
|1 drizzle||Mayonnaise, per serving|
For the venison patties
|400 g||Venison mince (Main)|
|1 small||Red onion, finley diced|
|1 Tbsp||Chopped parsley|
|1 pinch||Chilli flakes|
|1 Tbsp||Sumac powder|
|1 drizzle||Oil, for frying|
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- To make the venison patties, place mince, breadcrumbs, eggs, onion, parsley, chilli flakes, sumac, salt and pepper in a bowl. Mix until well combined.
- Roll mince mixture into golf ball-size balls, then flatten to patties. In a frying pan, heat a little oil and fry the patties in batches. Flip each patty after a few minutes, and crumble the blue cheese over the cooked part of the patties. Continue cooking a few minutes until each patty is cooked through — the blue cheese will melt a little. Keep them warm on a tray in the oven until ready to assemble the sliders.
- Toast the slider buns in a medium-hot oven, until lightly toasted.
- To assemble, spread a little mayo and a little Rocket Fuel sauce on each bun. Add the lettuce, then the patty. Fold down the burger bun lid and hold together with a large toothpick or skewer.