Serves: 10 Preparation: 10 Time to cook: 10
2 tablespoons oil (canola, olive etc) plus extra for cooking patties
1 onion, peeled and finely chopped
500g NZ venison mince
10g flat leaf parsley, finely chopped
15g Parmesan, finely grated
½ cup panko crumbs (or use fresh breadcrumbs)
½ teaspoon salt
1 egg, lightly beaten
½ preserved lemon, skin only, finely chopped
juice and grated zest of 1 lemon
1 cup mayonnaise
Mix together and set aside.
To Serve:
1 packet Loaf sliders (10 per packet)
1 ½ cups watercress sprigs
Heat the oil in a saucepan, add the onion and cook gently until very soft but uncovered. Set aside to cool. Put the onion into a bowl with the remaining ingredients and mix thoroughly. Divide the mix into 10 (approx 60g each) and shape into a patty shape of a 6cm diameter.
Fry the patties in an oiled fry pan or on a hotplate over a medium heat for 4 -5 minutes on each side. Use a bread knife to cut open the sliders. Place a dollop of mayonnaise on the heel of the bun, top with a patty, add some watercress then put on the top bun. Serve immediately.