Bruschetta Burgers

Here I am, back in San Jose, after a wonderful 3 1/2 week trip to Paris, Barcelona and Marseille. Everything about the trip was lovely, and I can’t wait to go back. At the same time, though, it’s nice to be home. My husband, Trevor, had to leave a week early to get back to work, and it’s definitely good to see him again. During the week he was gone, I spent time with my parents in the south of France and in Paris. We had a great time together (and enjoyed several amazing meals, which I will have to write about later)! After 4 years of marriage, it’s rare to spend such concentrated one-on-one time with my parents, and it was good to catch up.

On the agenda for fraises et tartines in the near future: Did I complete each item from my top 10 list? ; Barcelona restaurant reviews; Paris restaurant reviews; Summertime Jam-Making; and other assorted seasonal recipes. I’ll also be working on creating a website for fraises et tartines with its own domain name. I’m hoping there’s a way to use Mobile Me with a non-mac domain name. Anyone who can help me out with that one?

Here is a picture of the “Caprese Salad” I made to go with dinner last night.


And now for the bruschetta burgers. This one is adapted from our go-to burger cookbook- Build a Better Burger. I have to say, this cookbook has not failed us yet. We love good burgers, especially with our delicious grassfed beef from Paicines Ranch, and it’s fun to experiment with some pretty creative recipes. As usual, I didn’t follow the recipe to a T, so here is the recipe I ended up making.

Ingredients:

Tomato Topping:
2 ripe tomatoes, chopped
3 garlic cloves, minced
2 tablespoons Italian parsely, finely chopped
3 tablespoons basil, finely chopped
3 tablespoons extra virgin olive oil
3 tablespoons shredded Parmesan cheese
Salt & pepper to taste

Patties
1 cup loosely packed crumbled Gorgonzola cheese
2 tablespoons Italian parsely, finely chopped
3 tablespoons shallot, chopped
1 pound ground grassfed beef
4 slices Gouda cheese

Bruschetta
1/2 loaf Italian bread, sliced
Extra virgin olive oil, for brushing on bread

Instructions:

– Prepare the grill to medium high heat
– Combine all ingredients for tomato topping in a medium bowl and mix well. Set aside.
– In a separate bowl, combine Gorgonzola cheese, shallots and parsely. Then add ground beef and mix by hand. Be careful not to overmix. Divide the meat mixture into 4 equal portions and flatten into patties.
– Place patties on the grill, cover, and cook for 5 minutes. Add the bruschetta slices (brushed with extra virgin olive oil) to the outside edges of the grill to toast them. Flip the patties and cook them for 4 minutes. Put a slice of gouda on each patty and allow to melt for 1-4 minutes. Remove the bruschetta slices and patties from the grill.
– To assemble the bruschetta burgers, place a patty on top of a slice of bruschetta and top with the tomato topping. We had these open-faced, and ended up eating them with a fork and knife because they were quite messy…but delicious!

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