Venison and blue cheese sliders with crisp lettuce

Name: Venison and blue cheese sliders with crisp lettuce
Ingredients: 12 Slider buns (Main); 12 pieces Blue cheese, you'll need 2cm chunks for crumbling; ½ Iceberg lettuce, or 12-24 small leaves baby cos lettuce; 1 drizzle Hot sauce, per serving. We used Rocket Fuel sauce but you could substitute plum sauce or tamarillo chutney; 1 drizzle Mayonnaise, per serving; 400 g Venison mince (Main); ½ cup Breadcrumbs; 2 Free-range eggs; 1 small Red onion, finley diced; 1 Tbsp Chopped parsley; 1 pinch Chilli flakes; 1 Tbsp Sumac powder; 1 drizzle Oil, for frying

Doug Sherring

Delaney Mes

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Ingredients

12	Slider buns (Main)
12 pieces	Blue cheese, you'll need 2cm chunks for crumbling
½	Iceberg lettuce, or 12-24 small leaves baby cos lettuce
1 drizzle	Hot sauce, per serving. We used Rocket Fuel sauce but you could substitute plum sauce or tamarillo chutney
1 drizzle	Mayonnaise, per serving

For the venison patties

400 g	Venison mince (Main)
½ cup	Breadcrumbs
2	Free-range eggs
1 small	Red onion, finley diced
1 Tbsp	Chopped parsley
1 pinch	Chilli flakes
1 Tbsp	Sumac powder
1 drizzle	Oil, for frying

Directions

To make the venison patties, place mince, breadcrumbs, eggs, onion, parsley, chilli flakes, sumac, salt and pepper in a bowl. Mix until well combined.
Roll mince mixture into golf ball-size balls, then flatten to patties. In a frying pan, heat a little oil and fry the patties in batches. Flip each patty after a few minutes, and crumble the blue cheese over the cooked part of the patties. Continue cooking a few minutes until each patty is cooked through — the blue cheese will melt a little. Keep them warm on a tray in the oven until ready to assemble the sliders.
Toast the slider buns in a medium-hot oven, until lightly toasted.
To assemble, spread a little mayo and a little Rocket Fuel sauce on each bun. Add the lettuce, then the patty. Fold down the burger bun lid and hold together with a large toothpick or skewer.