Bruschetta Burgers!

Bruschetta Burgers!!

This is my own recipe created using a number of other recipes as inspiration. Bruschetta Burgers are great made on the grill, but can easily be adapted to the kitchen so this recipe can be enjoyed all year round.

I was originally searching for something new to make for Labor Day when I came across a recipe for ‘Bruschetta Burgers.’ Intrigued, I searched the web for any other similar recipes and found many. After studying each of the recipes, I combined ideas from multiple sources and came up with my own version of this delicious meal.

This is an ‘involved’ recipe. If you are a not a good multi-tasker, you may need a kitchen assistant! It is a great recipe in which to involve your significant other or your children!

If you are making the dish by yourself, please follow the instructions to avoid overcooking anything …..

You will need the following ingredients for the burger recipe, depending on the amount of people you are feeding, keeping in mind that you will get four burgers per pound of meat:

• · Lean Ground Beef (one pound for every four burgers)
• · 1/3 cup of Parmesan Cheese for every pound of burger
• · 2 Tablespoons of minced Green Onion per pound of Burger
• · 1 Tablespoon of minced Garlic per pound of burger
• · Salt & Pepper
• · Pancetta, Cappicola, Ham or Bacon (one slice per burger, unless using bacon, then 2 to 3 slices)
• · Sliced Provolone or Mozzarella Cheese (one slice per burger)
• · 1 Slice of Crusty Bread, cut ½ inch thick, for each burger
• · Olive Oil

In addition, you will need the following ingredients for your Bruschetta Topping, considering these amounts suitable for a 1 pound recipe of burger:

• · 1 ½ cups of chopped Tomatoes (these can be ALL red or a combination of red and yellow tomatoes, the best mix being 1 cup of red to a ½ cup of yellow)
• · 2 Tablespoons of thinly sliced FRESH Basil
• · ¼ to ½ Teaspoon of minced Garlic
• · ½ Teaspoon of Salt
• · Black Pepper to taste
• · ¼ cup of Olive Oil

Prepare the Bruschetta Topping first to allow time to marinate and for the flavors to combine. Combine all ingredients for the topping in an appropriate size bowl for the amount you are making. Don’t be afraid to make more than you think you will need for the burgers, as there are many uses for any leftover topping. REMEMBER that above ingredient list is for making enough topping to cover one pound (or 4) of the burgers.

The discrepancy in the amount of minced garlic depends on how much you like the taste of garlic. For those of you whose guest list appreciates the flavor, you will want to use the ½ teaspoon.

After combining the ingredients, stir together thoroughly, cover in plastic wrap and set aside in the refrigerator for at least thirty minutes. Allowing the topping to marinate overnight enhances the flavor, but is not necessary.

If working alone, slightly fry your Pancetta (Cappicola or Ham), or thoroughly cook the bacon. Set this aside for topping the burgers later.

For the burgers, you will need a bowl large enough that the amount of beef used fills half the bowl. Add all ingredients on the list (EXCEPT the Pancetta, sliced cheese, bread and olive oil) to the ground beef. Using your CLEAN hands, proceed to mix the ingredients together as if you are making a meatloaf.

Once the beef and other ingredients are mixed together, you will need to make patties in the shape of your bread slices. To your best estimate, you will want to use a little more than ¼ pound of burger per patty and make them approximately 1/3 inch thick.

(NOTE – I personally use about 1/3 pound per burger, but this is a personal preference because I like BIG BURGERS!)

You will want to prepare the bread before beginning to cook the patties. Simply brush each slice of bread on each side with a liberal amount of olive oil, and set aside. You can finish the bread either in the oven or on the grill if you have cooperative weather. PLEASE pay attention to your bread! Whether baking or grilling, flip bread slices when just STARTING to brown. The second side will brown faster than the first, so you need to pay close attention so as not to burn the bread. ‘TOASTY’ is the goal, here.

Grill or fry the burger patties to cook through. We are urged by everything we read to cook hamburger COMPLETELY, and so I am ‘suggesting’ that you do so. Personally, I use high temperatures and cook my burgers to between medium rare and medium, but even in my own family some prefer their burgers to be cooked through.

When your burgers are nearly done, cover each patty with a slice of Pancetta and a slice of Provolone. When the cheese is melted, place the cooked patty onto the slice of bread. Spoon whatever amount of Bruschetta Topping you like onto the top of the cheese and serve ‘open-faced’!!!!

I like this dish served with a fresh green salad, but roasted (or grilled) Asparagus, drizzled with Olive Oil and sprinkled with minced garlic is also a great side dish!!!

LEFTOVER BRUSCHETTA TOPPING –

Can be spooned over garlic bread and served as an appetizer or side with any Italian meal. It may also be spread over toasted bread as tasty treat any time of the day or night!!! Try spooning it over scrambled eggs …. on top of salad …. over warm pasta or rice …. OR USE YOUR IMAGINATION!!!!!

{PLEASE look for my other recipes here on HubPages! Pasta with my 'Simply Fantastic Simple Marinara Sauce' is another GREAT SIDE dish to 'Bruschetta Burgers!'}

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