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Thursday, July 19, 2012

Italian Bruschetta Burgers

Photo courtesy my Mac.
    Tomatoes are so happy right now, you've got to find a way to use or lose them. I started out to make a traditional Mexican pico de galllo, but was out of cilantro. My next thoughts turned Italian and to bruschetta. I had plenty of oregano, so why not?
  This is really easy to put together and the meat is moist and flavorful. The trick is having some good bread (buns) to go with it. 

Italian Bruschetta Burgers
First make tomato relish. It's just like an Italian version of Pico de Gallo. It just uses Italian seasoning instead of cilantro. Reserve it for topping the burger creation below. The burgers are standard fare, with a few Italian seasonings thrown in and cheese melted on top.

Italian tomato relish
2 tomatoes, cored and seeded, diced fine
1/4 cup vidallia onion, chopped fine
2 shakes of lime juice
1/2 tsp. basil
1 tsp. oregano
1/4 tsp. thyme
salt and pepper
Mix all ingredients and chill for at least an hour.

Burgers
1 lb. ground beef
1 tsp. onion powder
2 cloves garlic, chopped
1 tsp. Italian seasoning
1 tsp. McCormick's hamburger seasoning
salt and pepper
4 slices of mozzarella cheese
4 ciabatta rolls, split
sprinkle of garlic salt
butter

   Mix burger, onion powder and garlic together. Add a sprinkle of salt and pepper, if desired. Shape into 4 patties. Sprinkle with hamburger seasoning on outside of patties. 

   Cook burgers (any way you choose) until seared on one side (3-4 minutes) and then flip. Cook another 3 minutes and if using grill, remove to indirect heat, or if in skillet, reduce heat and cover with lid for 2 minutes more. Top with cheese and recover, so that cheese melts.

   To serve, toast buns (in toaster if needed). Spread buns with butter and a sprinkle of garlic salt. Serve burger, topped with cheese and a layer of Italian tomato relish. 
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