Venison Hamburger Sliders

 

Venison – 1lb

2 tsp. balsamic vinegar

1/2 tsp. Worcestershire sauce

1 tsp. garlic powder

½ tsp. onion powder

1/2 tsp. salt

1/2 tsp. pepper

2 T. grated, frozen butter

1 tsp. avocado or high heat tolerant oil

1 cup grated pepper jack (or colby jack) cheese

 

1/2 cup mayo

3 T. ketchup

1 tsp. Dijon mustard

1 T. white vinegar

2–3 tsp. minced dill pickles

1 tsp. brown sugar

1 T. minced shallot or white onion

½ tsp. paprika

½ tsp. cayenne Pepper

Salt and pepper to taste, if desired or needed

 

Lettuce

Tomato

Dill pickles (optional)

Any other burger toppings

Hawiian sweet rolls or slider buns

 

Place venison into a large bowl. Add balsamic, garlic powder,onion powder,  salt and pepper then mix together loosely with hands. Once thoroughly mixed, grate frozen butter into the bowl and briefly fold into the meat.  Divide mixture into 6-8 portions depending on the size of patty you want. Roll the portions into meatballs, cover with plastic, and place in the fridge until ready to cook OR cook immediately.  Mix together all of the burger sauce ingredients in a medium bowl and set aside.  When you’re ready to cook the burgers, preheat a cast iron skillet to medium heat. Add a bit of the high heat tolerant oil.  When the skillet and oil are hot, take a few of the burger patties and flatten them in your palm to form a patty. Take your thumb and make a small dent in the tops of the patties to catch the juices.  Cook the burgers, dent side up first, for about 5 minutes per side. I like to just flip the burgers once so they have a nice crust. Add your cheese when you flip your burger over. I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done.  Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating.  Assemble the burgers with lettuce, tomato and burger sauce immediately. Enjoy!