Go Back
–+ servings
Three small sliders with grilled meat, pickled carrots and daikon, fresh cilantro, and sliced jalapeños on toasted buns, arranged on a white plate.

Venison Banh Mi Sliders

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Dinner, Meat
Cuisine: Fusion, Vietnamese-inspired
Ingredients Equipment Method Notes

Ingredients
  

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.

Tried this recipe?

Let us know how it was!