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–+ 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

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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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Dinner, Meat
Cuisine: Fusion, Vietnamese-inspired
Calories: 1894
Ingredients Equipment Method Nutrition Notes

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

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.
  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.

Nutrition

Calories: 1894kcalCarbohydrates: 32gProtein: 107gFat: 145gSaturated Fat: 32gPolyunsaturated Fat: 60gMonounsaturated Fat: 40gTrans Fat: 0.2gCholesterol: 417mgSodium: 5588mgPotassium: 1844mgFiber: 1gSugar: 27gVitamin A: 906IUVitamin C: 20mgCalcium: 114mgIron: 15mg

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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