Ingredients
- 1 lb ground venison
- 1 stalk lemongrass finely minced
- 1 tablespoon ginger grated
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- ½ teaspoon black pepper
- 1 tablespoon avocado oil
- 1 medium carrot julienned
- 1 small daikon radish julienned
- ½ cup rice vinegar
- 2 tablespoon sugar
- 1 teaspoon salt
- ½ cup water
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- 8 mini brioche buns
- ½ cup fresh cilantro leaves
- 1 jalapeño thinly sliced
Method
Pickled Vegetables
- In a small saucepan, combine rice vinegar, sugar, salt, and water. Bring to a simmer until sugar and salt dissolve.
- 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
- In a mixing bowl, combine ground venison, lemongrass, ginger, garlic, soy sauce, fish sauce, sesame oil, and black pepper. Mix gently until just combined.
- Form into 8 patties, about 2 inches wide, pressing slightly to flatten.
- 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
- In a bowl, whisk together mayonnaise, sriracha, and lime juice. Adjust spice level to taste.
To Plate
- Lightly toast the brioche buns.
- Spread spicy mayo on both cut sides of each bun.
- Place a venison patty on the bottom bun.
- Top with a generous amount of pickled vegetables, fresh cilantro, and jalapeño slices.
- Cap with the top bun and serve immediately.