Venison Banh Mi Sliders

Venison is lean and the seasoning is carrying the patty, so fry a small piece of the mix and taste it before you shape anything. That is the only chance you get: you cannot taste raw ground meat, and once it is eight patties it is too late. The pickles want twenty minutes at a minimum, so the brine goes on before you touch the meat.

Why You'll Love Venison Banh Mi Sliders

These sliders take the signature punch of a banh mi and translate it into an irresistible small bite. The rich, lean venison patties pick up aromatic depth from lemongrass and ginger, while crisp pickled vegetables cut through with brightness. Creamy spicy mayo ties it all together on a toasted brioche bun, giving every bite a balance of heat, crunch, and game-rich savor.

Tips and Tricks

• Mince lemongrass very finely to avoid tough bites.
• Refrigerate pickled vegetables before serving for maximum crunch.
• Toast buns in a touch of sesame oil for deeper flavor.

Variations

• Swap mini brioche for Hawaiian rolls for a sweeter bite.
• Add thin cucumber slices for added crunch.
• Incorporate 1 tbsp grated cold butter into patties for richer texture.

Substitutions

• Fish sauce → extra soy sauce for milder flavor.
• Sriracha → gochujang or sambal oelek for different heat.
• Avocado oil → olive or grapeseed oil.

Best served with

• Sweet potato fries with lime zest
• Vietnamese iced coffee
• Light pilsner or lager

How to Store Leftovers

• Store patties and buns separately in airtight containers for up to 3 days.
• Reheat patties in a hot skillet to retain crust.
• Keep pickled vegetables in brine for up to 1 week.

Common Questions

Venison Banh Mi Sliders

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Ground venison mixed with lemongrass, ginger and fish sauce, seared into eight small patties, on brioche with quick pickled carrot and daikon, sriracha mayo and cilantro.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Dinner, Meat

Cuisine: Fusion, Vietnamese-inspired

Ingredients Equipment Method Notes

Ingredients

  

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Sliders

• 1 lb ground venison
• 1 stalk lemongrass finely minced
• 1 tbsp ginger grated
• 2 cloves garlic minced
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp sesame oil
• ½ tsp black pepper
• 1 tbsp avocado oil

Pickled Vegetables

• 1 medium carrot julienned
• 1 small daikon radish julienned
• ½ cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• ½ cup water

Spicy Mayo

• ½ cup mayonnaise
• 1 tbsp sriracha
• 1 tbsp lime juice

To Serve

• 8 mini brioche buns
• ½ cup fresh cilantro leaves
• 1 jalapeño thinly sliced

Equipment

• Cast iron skillet (or heavy-bottomed sauté pan)
• Tongs
• Cutting board
• Chefs knife
• Mixing Bowls
• Small saucepan

Method

 

Pickled Vegetables

1. In a small saucepan, combine rice vinegar, sugar, salt, and water. Bring to a simmer until sugar and salt dissolve.
2. Pour the hot brine over carrots and daikon in a heatproof bowl. Let sit for 20 minutes, or refrigerate for a more chilled texture.

Sliders

1. In a mixing bowl, combine ground venison, lemongrass, ginger, garlic, soy sauce, fish sauce, sesame oil, and black pepper. Mix gently until just combined. Cook a small test piece in a skillet to check seasoning. Adjust as needed.
2. Form into 8 patties, about 2 inches wide, pressing slightly to flatten.
3. Heat avocado oil in a skillet over medium-high heat. Cook patties for 3-4 minutes per side, or until internal temperature reaches 160°F (71°C).

Spicy Mayo

1. In a bowl, whisk together mayonnaise, sriracha, and lime juice. Adjust spice level to taste.

To Plate

1. Lightly toast the brioche buns.
2. Spread spicy mayo on both cut sides of each bun.
3. Place a venison patty on the bottom bun.
4. Top with a generous amount of pickled vegetables, fresh cilantro, and jalapeño slices.
5. Cap with the top bun and serve immediately.

Notes

Storage: cover and refrigerate the patties and pickled vegetables separately for up to 3 days. Reheat patties in a skillet or 350°F oven, then assemble sliders fresh.

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