Bruschetta Burgers


Bruschetta topping:
1 or 2 ripe tomatoes (I prefer Romas)
1 small clove garlic, minced
Palmful of chopped fresh basil
(Optional) Palmful of chopped fresh Fresh basil (or Italian parsley)
1/4 cup (optional) grated Pecorino Romano cheese
1 tablespoon extra-virgin olive oil
Salt & fresh cracked pepper
For the Patties:
Ground beef, seasoned only with salt & pepper
Mozarella or Provolone cheese, to melt on the burger.


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.
Make beef patties, and make a large indentation in the middle (this is a Bobby Flay tip).
Brush one side of the bread with olive oil. Grill the olive oil side until grill marks form. Place the patties on the uncooked side of a bread slice. Salt the bruschetta topping and spoon over the top of the patties. Top with another slice of grilled bread.


If you love tomatoes as much as I do, this burger is a delicious twist on Italian bruschetta, served on crostini. This recipe was inspired by Tyler Florence's bruschetta burgers, that were served at Applebee's restaurant. For more photos, please visit my foodblog at:


4 juicy burgers


Thursday, December 10, 2009 - 4:00pm

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