There’s something to be said about cooking outdoors and with hunting season just around the corner, I figured now would be the ideal time to utilize some ground game meat from last year’s harvest and share these brie-stuffed elk sliders that I enjoy preparing.
Now what exactly is a slider? And we’re not talking about baseball here. We’re talking about what seems to be a growing popularity of American cuisine. Wikipedia’s definition of the term refers to the size of a small hamburger or small sandwich that typically runs around 2 inches across and made with a slider roll. Even White Castle trademarked the name ‘Slyder’ referring to their smaller in size hamburgers. Other references claim that the term slider came from the preparation and process of cooking the burger patty on a well oiled griddle and when ready, it would ‘slide’ right off.
Either way you look at it, the term ‘slider’ has one common characteristic, it’s smaller in size.
I assembled these brie-stuffed elk sliders with minimal ingredients that you can easily find at your local grocery store and using what’s referred to as a mini hamburger press, can provide the perfect thickness and diameter for the ideal sized slider.
To compliment the sliders, I garnished each one with a few baby arugula leaves adding hints of pepper to the grilled meat. You can always add other garnishments such as sliced tomato and onion. I also prepared a simple spread that combines mayonnaise, dried tarragon, minced garlic, olive oil and fresh lemon juice. The widely used culinary herb known as French tarragon has a sweet aroma with spicy licorice-like flavor and when mixed with the bold taste of minced garlic and a squeeze of tart lemon juice, this creamy condiment will elevate your taste buds with every juicy bite.
Makes 6 Sliders
Preparation Time: 30 minutes
Cooking Time: 30 minutes
- 1 1/2 pounds ground elk
- 4 ounces Brie cheese, cut into small cubes / (small enough to fit into the center of the sliders)
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
- 1 tbsp olive oil
- 6 rolls, cut in half
- Baby arugula, for garnish
Tarragon Garlic Mayonnaise
- 1 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp dried French tarragon
In a bowl, mix all mayo ingredients until blended and smooth. Cover with plastic wrap and refrigerate until ready.
Divide the ground elk meat into six portions. Take half of each portion and place into the bottom of a mini hamburger press. Add a piece of Brie to the center of the meat and then take the other half of the meat and place over the top of the cheese. Gently push down the handle of the press, sealing the cheese in the middle of the meat. Repeat until all slider patties are formed. (Again, if you don’t have a mini hamburger press, you can easily use your hands to form slider patties with the Brie in the center). Drizzle olive oil over each one and season with kosher salt and fresh-ground black pepper.
Preheat your outdoor grill to 450°F. When hot, place the sliders on the grill cooking for 4-6 minutes. Gently turn and continue to cook until they reach your desired doneness. Since all grills are not the same, you may need to adjust the heat.
To serve, spread a little of the tarragon garlic mayonnaise on both the tops and the bottoms of each roll. Add a few pieces of baby arugula and the brie-stuffed slider. Then enjoy!