Tender venison patties seared until juicy, paired with crisp pickled vegetables, creamy spicy mayo, and fresh herbs-these sliders bring the vibrant balance of a banh mi into a handheld, bite-sized form.
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 tablespoon 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
Can I make the patties ahead of time?
Yes. Form the patties and refrigerate up to 24 hours before cooking.
Can I freeze the patties?
Yes. Freeze raw patties on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 2-3 minutes per side.





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