Venison and blue cheese sliders with crisp lettuce
Photo by Doug Sherring
For the venison patties
- 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.