Miniature ground venison burgers loaded with fresh herbs, tomato and cheese are a great starter to keep hunger at bay while the main course in on the way. In a pinch, you can substitute 2 tablespoons of dried herbs or an herb blend (like Italian seasoning) in place of the fresh herbs. Load up a tray, and bring them to your next wild game potluck.
- 1 1/2 pounds ground venison, about 4 1/2 cups
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon garlic powder
- 1 cup canned diced tomato
- 2 tablespoons balsamic vinegar
- 1/3 cup fresh herbs, chopped -- sage, rosemary, basil, parsley, whatever is available
- 12 small slices Swiss cheese
- small slider buns or Hawaiian sweet rolls
- Combine flour, salt, pepper and garlic powder, and sprinkle evenly over meat. Work into meat to distribute evenly. This will help bind the meat together when cooked.
- Place meat in a large bowl, and add remaining ingredients except cheese. Using your hands, mix thoroughly. Divide mixture into 3 equal portions. Divide each portion into 4 equal portions to make 12 patties. When forming burger patties, press firmly to help keep burgers intact while cooking.
- Place on a medium-hot grill, griddle or skillet and brown on one side. Flip over, cook for a couple of minutes more. Top with cheese, and cook until melted. Place in buns, and serve with condiments, if desired.
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