Are you tired of tough, deer processor grade burger patties lacking flavor and charisma? This is simple, easy and perfect for deer camp, kids birthday parties, tailgates and black tie wedding receptions. But seriously, it’s a no-brainer recipe. Make two batches as it will go quick!
Double batch for July 4th! Welles was pumped.
Ingredients:
- 1 package of King’s Hawaiian rolls (this is a key. Don’t use anything else)
- 2 cups shredded cheddar cheese (I prefer sharp cheddar but any good burger cheese will work.)
- 1lb ground venison (I prefer 1.25lbs for a little more meat)
- 1/2 cup chopped sweet Vidalia onion (don’t skimp on the onion)
- 2/3 cup diced tomatoes. This is a small amount and will mix well without a strong taste. Add more diced tomatoes for your preference.
- 1 tablespoon dijon mustard.
- 1 tablespoon worcestershire sauce.
- Salt and pepper.
- 1lb of bacon. Please don’t use low grade quality bacon. Think about the time, money and focus it took to secure your venison. Why waste it on cheap bacon?
- Bread & Butter pickles. Unless, you’re crazy like my wife and prefer hamburger dill pickles.
GLAZE:
- 1 stick of butter. Real butter. Not that chemical infused imitation butter Fabio slings.
- 1/8 cup of brown sugar. There is no substitute for brown sugar. Simply, the best.
- 1 tablespoon worcestershire sauce.
- 1 tablespoon dijon mustard.
- 1 tablespoon sesame seeds.
DIRECTIONS:
- Preheat oven to 350°.
2. Cook the pound of bacon to your liking. The finished product will need to be crumbled into smallish pieces. The sliders eat better with crumbles, as opposed to strips, in my opinion.
3. Without separating, cut the package of rolls horizontally in half and arrange bottom halves in a greased 13×9 inch baking pan. Pro tip – make sure to use a serrated bread knife and ask your wife for help.
4. Spread 1 cup of cheese over the bottom rolls and bake 4-6 minutes or until the cheese is melted. Make sure the pan is greased.
5. In a large skillet, brown the ground venison and onions; drain if needed. I don’t add fat to my ground venison. Try not to overcook the meat as it’ll continue to cook during the final steps.
6. Stir in tomatoes, mustard, worcestershire sauce, salt and pepper. Cook, crack another beer and stir 3-5 minutes or until combined.
7. Spoon the mixture evenly over rolls. Top with the remaining cheese and then the crumbled bacon. Place roll top halves on sliders.
8. For the glaze, in a microwave-safe bowl combine butter, brown sugar, worcestershire sauce and dijon mustard. Microwave until butter is melted, stirring occasionally. I find it best to cook at a 50% power so it doesn’t explode. A paper towel covering the bowl also helps. Listen, I get it, this mixture seems like it won’t blend well or taste good. However, this may be the secret of the “killer slider”.
9. Brush the glaze generously and evenly over roll tops. Sprinkle with sesame seeds.
10. Bake, uncovered, 18-20 minutes or until golden brown.
11. Pour a whiskey and grab a plate full before the sliders are devoured!
This is not an original recipe as I found variations through several channels.