These are small venison patties mixed with grated beetroot, cooked in a skillet, and stacked on toasted slider buns with goat cheese, butter lettuce, and red onion. The whole thing is on the table in 45 minutes, and the beetroot does real work — it keeps the lean venison from drying out without any fuss. If you can find ground venison, this is one of the quickest ways to cook it well.
Why this recipe works
Two things carry this recipe. First, grating raw beetroot directly into the venison mixture adds moisture from the inside out — venison is very lean, and without something like this, patties cooked to a safe 160°F (71°C) can turn dry and dense fast. The beetroot also binds loosely with the meat so the patties hold together without needing egg or breadcrumb. Second, Dijon mustard does double duty: it seasons the mix and acts as a mild emulsifier, helping the fat and moisture stay distributed evenly through each patty rather than pooling out in the pan.
Troubleshooting
- Patties falling apart in the pan: You probably didn’t press them firmly enough when shaping, or the skillet wasn’t hot before they went in. A cold pan causes sticking and crumbling. Let the pan get properly hot on medium-high before adding the patties, and don’t move them for the first 3 minutes.
- Patties turning grey instead of browning: The grated beetroot releases moisture as it cooks. If your pan is crowded or not hot enough, the patties steam rather than sear. Cook in a single layer with space between each one — if your skillet is small, do two batches.
- Mixture feels too wet to shape: Some beetroot holds more water than others. Squeeze the grated beetroot in a clean cloth or paper towel before mixing it in. You want it damp, not dripping.
- Goat cheese sliding off during assembly: Add the crumbled goat cheese to the hot patty right after it comes off the heat, while the surface is still warm. It softens slightly and sticks rather than rolling off.
- Buns going soggy before serving: Toast them right before assembly, not at the start of cooking. Put the lettuce leaf down first — it acts as a barrier between the bun and the juicy patty.
Shopping notes
- Ground venison: Look for it at specialty butchers, farmers markets, or online game meat suppliers. Some larger grocery stores carry it frozen. Thaw overnight in the fridge — never on the counter.
- Beetroot: Use a fresh raw beetroot, not the pre-cooked vacuum-packed kind. Pre-cooked is too soft and wet, and it won’t distribute through the mixture the same way. Wear gloves when grating — it stains.
- Goat cheese: A plain, soft chèvre works best here. Skip the aged or ash-coated varieties; they don’t crumble as cleanly and the stronger flavor competes with the venison rather than complementing it.
- Slider buns: Standard dinner rolls work fine — skip the brioche buns, they go soft quickly and add unnecessary sweetness to a mix that’s already got beetroot in it.
Make-ahead notes
Shape the raw patties up to 24 hours ahead and store them stacked between sheets of baking paper in an airtight container in the fridge. Don’t mix in the beetroot more than a day in advance — it continues to release liquid and the mixture gets too wet. Cooked patties keep in the fridge for up to 3 days; reheat them in a covered skillet over medium-low heat with a splash of water for about 3 minutes per side, or until they reach 160°F (71°C) again at the center. They also freeze well raw — freeze on a tray first until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen by adding 3-4 extra minutes per side and checking the internal temperature before serving.
Minced Venison and Beetroot Sliders
Ingredients
Venison Mixture
- 500 grams ground venison (minced venison) - sourced from a reputable game supplier
- 1 large beetroot - peeled and grated
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon ground black pepper - freshly ground
Slider Assembly
- 4 pieces slider buns - lightly toasted
4 leaves butter lettuce
50 grams goat cheese - crumbled
1 small red onion - sliced into rings
Instructions
- In a large mixing bowl, combine minced venison, grated beetroot, Dijon mustard, salt, and black pepper. Mix gently with your hands until all ingredients are well incorporated.
- Form the mixture into four equal-sized patties, pressing firmly to hold their shape.
- Heat a large, non-stick skillet over medium-high heat. Once hot, add the patties and cook for about 5-6 minutes on each side until they reach an internal temperature of 70°C (160°F) and are nicely browned.
- While the patties are cooking, lightly toast the slider buns and set aside.
- Assemble the sliders by placing a leaf of butter lettuce on the bottom half of each bun, followed by a venison patty, a few crumbles of goat cheese, some red onion rings, and topping with the other half of the bun.
Notes
Nutrition
Your questions, answered
Can I substitute ground beef if I can’t find venison?
Yes — use a lean ground beef around 90/10 fat ratio to keep the texture closest to venison. Fattier beef will work but the patties will shrink more in the pan and the beetroot flavor becomes less noticeable against the richer meat.
How do I know when the patties are cooked through?
Use an instant-read thermometer and check for 160°F (71°C) at the center — that’s the safe temperature for all ground meat from mammals including venison. The beetroot turns the interior a deep reddish-pink color even when fully cooked, so color alone is not a reliable guide here.
Do I need oil in the pan to cook these?
A very light wipe of neutral oil helps, but don’t overdo it — the beetroot releases enough moisture that the patties won’t stick badly in a good non-stick skillet. Too much oil causes the outside to stew rather than sear.
Can I cook these on an outdoor grill instead of a skillet?
You can, but it’s trickier — the beetroot makes the mixture softer than a standard burger patty, so there’s a higher risk of them breaking apart on grill grates. If you want to grill them, chill the shaped patties for at least 30 minutes first so they’re firmer, and use a well-oiled grill or a grill basket.
If you liked this one
- Wild Venison Mushroom Pies
- Venison Cranberry Holiday Meatballs
- Wild Game Stroganoff Reimagined
- Rustic Game Sausage Pie
