These festive sliders are ideal for Christmas entertaining and the wild Ayrshire venison gives them a lovely grown-up twist. So simple to make, and utterly delicious, you can make them as large or as small as you want; from full-size burger to bite-size slider. If you can find tiny bread buns to suit the purpose then cut out rounds using a pastry cutter, making sure that you twist as you cut to prevent the bread squashing down.
Prepare the sauce by mixing together the cranberry sauce and the mayo. It will turn a wonderfully lurid pink. Perfect for party season.
Add plenty of salt and pepper to the venison mince and mix together with your hands, squashing the meat in your hands to break it down a little.
Divide the mixture into 16 equal portions and roll into balls. Each one will be 30g with a small amount leftover at the end.
Squash each ball to form a patty roughly the size of your buns. Keeping your hands wet will prevent the mixture from sticking.
Preheat a heavy frying pan over high heat. Preferably not non-stick as it won't char the meat nicely.
Lightly oil the hot pan, and cook the burgers for about a minute each side. Do not overcrowd the pan as they will not cook properly. Lay the burgers on the bun bases as they come off the heat.
When all the burgers are cooked, top with a dollop of the pink sauce, add a few rocket leaves if you wish, and serve hot.
Ingredients
Directions
Prepare the sauce by mixing together the cranberry sauce and the mayo. It will turn a wonderfully lurid pink. Perfect for party season.
Add plenty of salt and pepper to the venison mince and mix together with your hands, squashing the meat in your hands to break it down a little.
Divide the mixture into 16 equal portions and roll into balls. Each one will be 30g with a small amount leftover at the end.
Squash each ball to form a patty roughly the size of your buns. Keeping your hands wet will prevent the mixture from sticking.
Preheat a heavy frying pan over high heat. Preferably not non-stick as it won't char the meat nicely.
Lightly oil the hot pan, and cook the burgers for about a minute each side. Do not overcrowd the pan as they will not cook properly. Lay the burgers on the bun bases as they come off the heat.
When all the burgers are cooked, top with a dollop of the pink sauce, add a few rocket leaves if you wish, and serve hot.
