This recipe makes 15 sliders or 5 normal burgers. Ok, let’s create The Royal Slider –
For the burger/ patty:
Fry off 1 red onion in 2.5 Tbsp of extra virgin olive oil, cover with a lid and allow to soft and go golden brown. Allow to cool.
Mix 600g minced venison, the cooled red onion, 1 tsp mild chilli powder or chilli flakes, 80g grated strong cheddar (No 4 or 5 strength), 1 beaten medium free-range egg, 2 tsp of ground cinnamon & 70ml double cream together. Season with salt and pepper, re-mix and shape into small patties about 1.5-2cm thick.
Heat 2 Tbsp of extra virgin olive oil in a frying pan and cook the patties for 3-4 mins each side (vary cooking time depending if you like your patties medium-rare or medium).
Now build your sliders:
Serve in a toasted brioche bun topped with tomato relish, finely sliced avocado, watercress and a thin slice of Sicilian blood orange to decorate.
Then watch the wonderful flavours explode in your mouth!
A great drink to accompany these is a Malbec (both reasonable price points and complementary notes in either Colome Estate Malbec 2009 or Montevista Malbec 2010).