Sliders Archives - Wife Of A Hunter

Beer Cheese Venison Sliders

Sophie May — Wed, 23 Mar 2022 01:19:00 +0000

I’ve been on a slider kick recently and these Beer Cheese Venison Sliders are a nice addition to the repertoire!

This kind of started with Kings Hawaiian reaching out to me asking if they could send me a care package, which I mean of course! I guess they’re doing a little media campaign because I’ve seen multiple Instagram pages get the same package I got.

They decided to send me their pretzel slider buns and I thought, what goes better with pretzels than beer cheese?? I decided to go to town with that idea. A little note on this recipe is I don’t drink. So, in making a beer cheese you can use a beer you like, or in my case, one I saw a lot of people on the internet recommending 😂.

I used a Yuengling, and the beer cheese turned out great! The burgers were very solid too.

Overall, they were quite tasty. This recipe makes a lot of beer cheese and burger meat, but if you half the recipe you’ll still have plenty of burgers to go around! Let me know what you guys think of the recipe and ENJOY.

Beer Cheese Venison Sliders

Delicious venison sliders slathered in beer cheese!

Course Main Course

Cuisine American

Keyword Beer Cheese, Burger, Slider, Venison

Total Time 1

Author Sophie May

Ingredients

Pretzel slider buns I used Kings Hawaiian

Burger

2 T Worcestershire sauce
2 lbs venison burger I used 90/10 lean to fat
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp pepper

Beer Cheese

4 T salted butter
4 T all-purpose flour
1 C lager I used Yuengling
1+3/4 C milk
2 cloves garlic finely grated
1.5 T Dijon mustard
1/2 tsp Worcestershire sauce
4 C cheese I used sharp cheddar and swiss
2 T corn starch* ONLY if you shred your own cheese
1 tsp hot sauce I used Louisiana Hot Sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne powder

Instructions

Burgers

Combine meat and seasonings.
Heat grill to medium temperature. Let meat rest while grill heats up.
Shape patties to a size that will fit your bun.
Grill 3-4 minutes each side or until done.

Beer Cheese

Melt butter over medium heat in a sauce pan.
Add flour and whisk to combine until smooth. Continue cooking this mixture for another minute to make a very light roux.
Slowly whisk in beer and milk.
Add garlic, mustard, Worcestershire sauce, hot sauce, salt, pepper, onion powder, garlic powder, and cayenne pepper. Stir for 4-6 minutes or until the back of a wooden spoon is coated.
Add cheese and combine. Remove from heat. If too thick you can add a little bit of milk at a time.
Assemble your burgers and ENJOY!

Notes

* Add cornstarch to your cheese if you shred it yourself. Just toss it together. This helps absorb the excess oil.

The post Beer Cheese Venison Sliders appeared first on Wife Of A Hunter.

Krystal Elk Sliders

Sophie May — Tue, 22 Feb 2022 18:32:33 +0000

These Krystal Elk Sliders are my copycat recipe to one of my favorite fast-food burgers.

I love sliders! My mom used to feed me those white castle sliders you could buy frozen from the grocery store, and I loved them.

I tried Krystal’s for the first time in Florida with my husband’s family. I didn’t have the best of hopes for it because I pictured it as greasy college fast food. My husband had recounted trips in college where him and his buddies would have contests to see who would eat the most lol.

To my surprise it was delicious! I don’t know if the cooks in the back were just having a good day, but the buns were soft, the cheese was melted perfectly, and the pickles, onions, and mustard were at the perfect ratio. I may have eaten a weeks worth of calories that day, but I loved every second of it.

Now that I have adequately described my love of sliders, you understand why I made these copycat Krystal Elk Sliders.

Overall, this recipe is a normal burger recipe, but the way I make the meat thin is a little different. I put the elk burger meat in between two pieces of parchment paper and use a rolling pin to flatten the meat out. I also cook the burgers in the oven, but you could cook it on a grill.

These went fast in my family, so doubling the recipe might be necessary to feed a big hungry family. Let me know in the comments how this recipe goes and ENJOY!

Krystal Elk Sliders

Who doesn't love sliders and elk?? Match made in heaven!

Course Main Course

Cuisine American

Keyword American, Burger, Copycat, Elk, Slider

Prep Time 25

Cook Time 15

Total Time 40

Servings people

Author Sophie May

Ingredients

1-1.25 lb ground elk
1 small onion finely chopped (I used a food processor)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp beef bouillon
1 stick salted butter

Toppings

mustard
sliced pickles
American cheese
12 Martin's Potato roll sliders

Instructions

Preheat oven to 375°F.
Melt 2T butter over medium high heat in a pan.
Add onions and cook until translucent.
Butter (~1T) a small cookie sheet.
Put your meat between two parchment sheets and roll until thin. Cut into squares the size of your sliders.
Put your meat on the cookie sheet and cook in oven for 10 minutes or until done.
Remove the patties from the cookie sheet.
Butter a casserole dish. Place the bottoms of the sliders in the casserole dish. Place meat, cheese, pickles, onions, and mustard on the sliders and top with the top half of the sliders.
In order to create the squashed look, melt your remaining butter and butter the tops of your sliders. Cover with a sheet of parchment and place another casserole dish on top or something heavy that is oven safe to squash the burgers down.
Bake for 5 minutes. ENJOY!

The post Krystal Elk Sliders appeared first on Wife Of A Hunter.

Asian Duck Sliders

Sophie May — Wed, 09 Feb 2022 02:06:49 +0000

With duck season all finished up, and the Super Bowl coming in less than a week, these Asian Duck Sliders are the perfect appetizer/meal!

I know a lot of people don’t like duck, which is crazy to me, but if you’re going to hunt ducks you need to eat them! Eating ducks doesn’t need to be scary and grinding it into a burger takes away the worry about cooking them medium or less.

Also, I’m a fan of using duck with Asian styles of cooking because of how common of a meat it is in their cuisine. Wild duck is different than the normal Peking duck you might find at your local Asian market.

Like any wild animal, compared to a farm raised animal, there is a lot of variety in the wild version. Removing the skin from the wild ducks should help to equalize the flavor for every duck.

With everything in the slider, the duck ended up tasting very reminiscent of the inside of a dumpling. Topping it with the daikon radishes and carrots, (it’s important give this enough time to pickle) slaw, and sriracha mayo was the perfect combination, but you can add whatever your heart desires!

Lastly, throw a little soy sauce, gyoza, and extra sriracha mayo on the side for your dipping pleasure. Let me know how this goes in the comments and enjoy!

Asian Duck Sliders

Delicious way to use some duck breasts!

Course Appetizer, Main Course

Cuisine American, Asian

Keyword Appetizer, Burger, Slider, Super Bowl

Servings sliders

Author Sophie May

Equipment

LEM Big Bite Grinder #8

Ingredients

Burger Ingredients

2.5 lbs duck breasts skinless
1 lb pork fat
24 Hawaiian Slider Buns
6 garlic cloves minced
1/2 shallot minced
1 tsp ginger minced
2 T hoisin sauce
2 tsp sesame oil
3 T less sodium soy sauce
1/2 tsp salt
1/2 tsp white pepper
1 1/2 C panko add after marinating overnight

Daikon

Vietnamese Pickled Carrots and Daikon Radish

Cabbage Slaw

4 oz shredded cabbage
2 whole green onion stalks white and green
A few T fresh chopped cilantro enough to be fragrant
Dash of rice vinegar
Dash of sesame oil

Serve With

Gyoza
Soy Sauce
Extra Sriracha Mayo

Instructions

Daikon Instructions

Make your daikon and let it pickle for multiple days (click on link in ingredients for recipe).

Burger Instructions

Cut duck and pork fat into small cubes that will fit in your meat grinder and place into a freezer for ~10-30 minutes (depending how cold it already is).
Grind the duck and pork fat through a fine plate in your LEM Big Bite Grinder.
Mix your fat and duck together.
Mix in all of your ingredients with the burger (except the panko).
Cover your burger with plastic wrap and put it in the fridge overnight.
Take your burger out and mix in the panko.
Preheat your grill to medium heat and put a cast iron tray down.
Form your burgers to the size of your slider buns.
Grill ~5 minutes a side or until cooked all the way through (size of burger will affect time).

Cabbage Slaw Instructions

Mix all cabbage slaw ingredients together.

Toppings

Dress your burger with the daikon, slaw, and sriracha mayo and than serve with gyoza sauce, soy sauce, and/or extra sriracha mayo and ENJOY!!

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