Venison Hamburger Sliders Recipe

This venison hamburger sliders recipe makes the most delicious mini burger buns with deer meat perfect for an appetizer or main!

These Venison Sliders are the perfect, crowd-pleasing appetizer to bring or serve at your Super Bowl party this year. They are easy to whip up, I use my go-to Venison Burger recipe as the base and top it with the most amazing burger sauce (that I also use for my Smash Burger recipe). When I tell you these never last long around our house, even Madi can’t wait to get her hands on these. This easy cheeseburger sliders recipe is fun to make and perfect for serving a crowd or making dinner fun for the kids.

So, whether you’re serving them up as a party appetizer, a cozy family dinner, or the star of your Super Bowl spread, I know these cheeseburger sliders are going to be a hit! Made with flavorful, lean venison, these mini burgers are juicy, high in protein, and perfectly seasoned for a mouthwatering bite every time. Serve them on soft, buttery slider buns and layer with your favorite toppings like melty cheese, crispy lettuce, and tangy pickles. Pro tip: add grated frozen butter to your meat mixture, trust me on this. And don’t forget the burger sauce, for next-level flavor that’s guaranteed to impress at your next cookout or game day gathering.

Not only are these sliders delicious, but they’re also meal-prep-friendly and kid-approved! Make a big batch and freeze the patties for quick weeknight dinners or lunches. They cook up in minutes, making them a lifesaver on busy days. Pair them with crispy fries, crispy-scored potatoes, veggie sticks, or a fresh salad for a burger bowl situation. Whether you’re entertaining a crowd or keeping it simple, these venison sliders deliver cozy vibes, bold flavor, and a protein-packed punch every time.

TIPS AND TRICKS | PERFECTLY JUICY VENISON BURGERS & FINDING THE PERFECT MEAT-TO-FAT RATIO

How Do You Make Venison Burgers That Aren’t Dry?

The trick to cooking venison burgers is to add a bit of fat to the meat because it’s very lean, and make sure you don’t overcook them. 

Adding Fat

In this recipe, you’ll see below that I’m using cold, grated butter and mixing a bit into the patties. Not too much, you don’t want the burger to be greasy, but just about 1/2 tablespoon of grated butter per patty to give it some juice.

Our deer meat is also cut with 10% pork fat, so be sure to add some sort of fat to your grind (or have your butcher do it) when processing the meat.

Cooking To Perfection

One of the #1 ways to ruin deer meat is to overcook it. I like my steaks rare to medium rare and my burgers just over medium, so about 140F internally. 

Once your burgers reach about 140-145F, pull them off the heat source you’re using and let them rest for a few minutes before serving them. This is SO important.

I often get asked if you can bake these in the oven, but I recommend using a cast iron pan for best results.

INGREDIENTS AND KITCHEN TOOLS

For the burgers

• Venison (you can also use ground beef)
• Balsamic vinegar
• Worcestershire sauce 
• Garlic powder
• Onion powder
• Salt 
• Pepper
• Frozen butter 
• Avocado or high heat tolerant oil 
• Pepper jack, Colby jack, or cheddar cheese (I prefer grated but you can use cheese slices)

Burger Sauce

• Mayo 
• Ketchup
• Dijon mustard
• White vinegar 
• Dill pickles
• Brown sugar 
• Shallot or white onion 
• Paprika 
• Cayenne pepper 
• Salt and black pepper to taste, if desired or needed

Toppings/Bun: 

• Lettuce 
• Tomato
• Dill pickles (optional)
• Any other burger toppings
• Hawaiian rolls or slider buns
• Any of your favorite burger toppings

Kitchen Tools:

For this recipe you’ll need:

• Large Bowl
• Measuring cups and spoons
• Large skillet or Cast iron pan
• Meat thermometer
• Spatula
• Grater

STEP BY STEP

Step 1: Place venison into a large bowl. Add balsamic, garlic powder,onion powder,  salt and pepper then mix together loosely with hands. Once thoroughly mixed, grate frozen butter into the bowl and briefly fold into the meat. 

Step 2: Divide mixture into 6-8 portions depending on the size of patty you want. Roll the portions into meatballs, cover with plastic, and place in the fridge until ready to cook OR cook immediately. 

Step 3: Mix together all of the burger sauce ingredients in a medium bowl and set aside. 

Step 4: When you’re ready to cook the burgers, preheat a cast iron skillet to medium-high heat. Add a bit of the high heat-tolerant oil. 

Step 5: When the skillet and oil are hot, take a few of the burger patties and flatten them in your palm to form a patty. Take your thumb and make a small dent in the tops of the patties to catch the juices. 

Step 6: Cook the burgers, dent side up first, for about 5 minutes per side. I like to just flip the burgers once so they have a nice crust.

Step 7: Sprinkle on your cheese when you flip your burger over.

Step 8: I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done. 

Step 9: Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. 

HOW TO SERVE

Assemble the burgers with lettuce, tomato, and burger sauce and serve immediately. We love to serve these with some Scored Crispy Potatoes or homemade french fries.

STORING AND REHEATING

If you have leftover slider patties, store them in an airtight container in the fridge for 3-5 days. These reheat well and are delicious served over salads.

OTHER VENISON RECIPES

• Perfect Venison Burgers
• Momo’s Venison Smash Burgers
• Venison Burger Bowl
• Venison Meatballs
• Venison Hamburger Soup

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