2 TBSP Beef Bouillon Base (Better than Bouillon)
1 TBSP Worcestershire sauce
Kosher Salt & Pepper
1 stick salted butter
2 Medium Sweet Onions
24 Slider buns ( I used sesame buns)
12 oz Gruyere cheese or Shredded White Cheddar or both
Preheat oven to 350. Lightly grease cookie sheet. Line the baking sheet with the bottom halves of the slider buns. They should cover the pan.
In a large skillet add 2 TBSP of the salted butter. Thinly slice both onions and place into skillet on medium heat. Cook until onions are caramelized …about 20 minutes. While the onions are caramelizing prepare your venison in a separate bowl. Add 2 lbs of ground venison, 1/2 TBSP Worcestershire sauce, 1 TBSP beef base and salt and pepper to taste. Mix well. Once the onions have caramelized add in the venison. Cook until the meat is nice and browned.
Melt the remaining stick of butter in a small bowl. Add in 1 TBSP beef base, 1/2 TBSP Worcestershire sauce and at least 1 TSP each of the onion and garlic powder. Set aside.
Once the meat is fully cooked add in your chopped Gruyere cheese or shredded white cheddar cheese with the onions and mix well. The cheese should melt nicely and hold the venison together. Scoop the meat, onion and cheese mixture over each of the slider buns on the greased cookie sheet. Cover with the top buns. Using a pastry brush, brush the buttery mixture over the top of the buns. Sprinkle the buns with onion and garlic powder.
Bake the sliders for about 20 minutes until the buns are browned and cheese is melted. Enjoy!