Bruschetta Burgers and a Rainbow Garden Salad

If you love tomatoes as much as I do, this burger is a delicious twist on Italian bruschetta, served on crostini. Topped with melted Provolone Cheese and served on a crusty bun, this burger is a sure winner!

My tomato plants are starting to produce tomatoes. I am about 2 weeks away from not having to buy”anemic” tomatoes. Next to strawberries, tomatoes are a fruit that I absolutely love. That’s why I’m on a bruschetta kick. I keep basil growing in my backyard, for as long as the warm weather allows it to thrive. My version of bruschetta is very traditional– Roma tomatoes, salt & pepper, finely minced garlic and fresh chopped basil. Sometimes I add balsamic vinegar, sometimes I don’t. I brush olive oil on baguette slices and broil them for a minute; then rub a clove of fresh garlic. Heaven!

Italian salsa!

I rarely eat at chain food restaurants. If I do, I’ll order a burger. A while back, I ordered  a bruschetta burger, at a chain restaurant. What a brilliant idea, and it was so good! Recently,  I had a hankering for a grilled burger, and then I decided to create my own bruschetta burger.

I kept the burger simple– 80/20 fresh ground beef, salt & pepper. I was looking for ciabatta rolls (this summer, when I have more time, I will make my own), but I settled on fresh Francesca rolls. I had slices of provolone cheese in my fridge, that was near the end of it’s life (or I would have used mozzarella).

I’m ready for the big bite…

Delicious!

While shopping at my local produce stand, I spotted fresh golden beets for 25 cents each! I have a childhood aversion to red beets, because my mother served them from a can. I will eat roasted beets, though my husband loves them the most. This time, I roasted them in foil– for about 20 minutes, until tender. Sometimes, I roast them in balsamic, which I think pairs beautifully with roasted beets.

I bought locally grown salad greens, heirloom small tomatoes and I spotted some feta cheese in my fridge. I made my family favorite balsamic vinaigrette (minus the poppy seeds) that also pairs well with a strawberry spinach salad.

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Bruschetta Burgers

If you love tomatoes as much as I do, this burger is a delicious twist on Italian bruschetta, served on crostini. Topped with melted Provolone Cheese and served on a crusty bun, this burger is a sure winner!

Prep Time30 minutes mins

Cook Time15 minutes mins

Total Time45 minutes mins

Course: main

Cuisine: American

Author: Debby – www.AFeastfortheEyes.net

Ingredients

BRUSCHETTA TOPPING:

• 1-2 ripe tomatoes I prefer Romas
• 1 small clove garlic minced
• Palmful fresh basil chopped (or Italian parsley) optional
• 1/4 cup Pecorino Romano cheese grated; or Parmesan Cheese
• 1 tablespoon extra-virgin olive oil
• Salt & fresh cracked pepper

PATTIES:

• Ground beef seasoned only with salt & pepper, the bruschetta will give all the flavor you need.
• Mozarella or Provolone cheese to melt on the burger.
• Crusty buns, such as Francesca or Ciabatta
• olive oil

Instructions

Make the bruschetta:

• Mix all the ingredients together except salt. Add salt right before topping the burgers so the tomatoes don’t get watery (I de-seed my romas ahead of time). Set aside.

Beef patties:

• Make beef patties, seasoning with salt and pepper. Make a large indentation in the middle (this is a Bobby Flay tip). Brush with olive oil.
• Brush one side of the bread with olive oil.

  Grill the olive oil side until grill marks form, on both sides.

  Place the patties on the uncooked side of a bread slice. Add the cheese.

  Salt the bruschetta topping and spoon over the top of the patties.

  Top with another slice of grilled bread.

Notes

Recipe inspired by Tyler Florence

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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