Ingredients
1 slice soft white bread
¼ cup buttermilk
2 cloves garlic, grated
1 tbsp grated onion
2 tsp SIDS HOT WORCESTER SAUCE
2 tsp soy sauce
1 tsp SIDS SALT & PEPPER
700 g ground venison
2 tbsp rice bran oil, for frying
24 whole mini rolls
Burger garnishes of choice
Directions
In a large bowl, make the panade by combining the white bread and dairy (butermilk, cream, etc) together, making it into a paste. Add garlic, onion, SIDS HOT WORCESTER SAUCE, soy sauce, SIDS SALT & PEPPER. Using your clean hands, combine ground venison and panade mixture well.
Form mini-patties making them about 4 cm in diameter. Heat your largest frying pan to medium-high until it reaches the smoking point. Put a tablespoon of oil in, swirl the oil to coat the pan and put venison patties in to sear. Cook until you reach a dark crust on both sides. Put seared sliders on a sheet pan. Finish searing the remaining sliders. At this point, you can cover the pan full of sliders and refrigerate the patties to cook later or freeze.
If serving right away, preheat oven to 175°C. Bake patties for 7-8 minutes until cooked through.
Assemble sliders on buns and serve with your favourite garnish.
