Garlic & Herb Venison Sliders

Nicole Sheehan

Recipe by Nicole Sheehan

Nicole holds a Master of Science in Nutrition from NUNM and is a certified yoga instructor. She takes a "food as medicine" approach to cooking and seeks to infuse the most nutrient density into each meal, inventing delicious ways to harmonize ingredients to uplift both flavor and function. Nicole is an advocate for the local food movement and believes in supporting a more equitable, regenerative, and sustainable food system at large.

This recipes uses Pluck Zesty Garlic and can easily be swapped out with All-Purpose or Spicy


Step 1

Preheat the oven to 400 degrees. Grease a cast iron pan with melted ghee, or line a baking
sheet with non-toxic parchment paper.

Step 2

Add all ingredients to a large mixing bowl. Using your hands, mix ingredients until well
combined, being mindful not to overwork the meat.

Step 3

Divide the mixture into 8 even sections, forming each into a round ball and then
flattening into a burger patty of desired size and thickness.

This recipe may be divided into 4 servings (rather than 8) if you prefer a quarter- pound burger patty.

Step 4

Place the 8 patties on the cast iron (or baking sheet) and bake in the oven for 14-15
minutes, flipping halfway through.

This recipe also does well shaped into meatballs and served on skewers.

Step 5

Check that the internal temperature of the meat reaches at least 165 degrees Fahrenheit.
Cooking times may vary, so be sure to check internal temp and add more time if necessary.
Once fully cooked, remove from oven.

Step 6

Serve warm, open-faced over a thick-cut sweet potato “bun,” sourdough bread, or
heirloom rice. Garnish with desired toppings, such as microgreens, avocado herb aioli, raw
cheese, pickled onions, sauerkraut, or more.

These sliders make for great party/appetizer food when entertaining a large group of guests.

Step 7

Store in an airtight container in the refrigerator for up to one week.

The mini sliders are a creative dinner idea for young children who like to pick their own burger toppings and get involved in the cooking process.


1 pound venison ground meat (May substitute with 100% grass-fed ground beef, bison, or ancestral blend ground meat)

1 egg yolk

1/2 tablespoon Pluck Zesty Garlic seasoning

1 tablespoon cassava flour (optional, but enhances flavor!)

1 tablespoon chopped fresh green onion (scallion)

1-1/2 tablespoon minced fresh parsley (1 tbsp dried parsley works well, too)

1/2 tablespoon minced fresh garlic

1 teaspoon kosher salt

1/2 teaspoon black pepper


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