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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These are loaded with veggies fresh from the garden. This makes extra pizza sauce, which I like to keep in the frig for making homemade pizza. Ingredients:
1 egg white |
1 cup green pepper, finely chopped |
1/4 cup fresh basil, minced or 2 tablespoons dried basil |
2 tablespoons romano cheese, grated (or parmesan) |
2 tablespoons breadcrumbs |
1 teaspoon salt |
1/2 teaspoon pepper |
1 lb ground venison or 1 lb ground beef |
1 tablespoon oil |
1/2 cup onion, chopped |
1/4 cup green pepper, chopped |
2 garlic cloves, minced |
1 (14 1/2 ounce) can crushed tomatoes, undrained (i use one quart) |
1 tablespoon fresh mixed italian herbs or 1 teaspoon dried italian seasoning |
1 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon sugar |
6 slices mozzarella cheese (approx 3 oz) |
6 buns, toasted on the grill |
Directions:
1. Start the pizza sauce simmering first: Saute the onion and pepper in oil for 3 minutes. Add the garlic and Italian seasoning and saute 1 minute until the onion is soft. Stir in tomatoes and simmer 10-15 minutes, till it thickens to your liking, stirring occasionally. Add the salt, pepper, and sugar to your taste.
2. Carefully blend the hot sauce until smooth.
3. To make the burgers: Lightly beat the egg white. Add remaining burger ingredients and mix well. Shape into 6 burgers.
4. Grill burgers on medium high heat, for 4-5 minutes on each side or until meat is no longer pink.
5. Top burgers with cheese slices the last 2 minutes of cooking.
6. Serve burgers on buns topped with cheese and tomato sauce.
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