Do you have plans for Father's Day? I think we're going to have Mr. H's parents over for dinner or we may go out to eat at a cute new cafe we just discovered. Not entirely sure yet. My father does not live here and our relationship has deteriorated over the last few years so it will probably be just us four and the doggies :-) I'll stop by to see my step dad and send my grandpa a card but one thing I know for sure is that we will be celebrating my husband and father-in-law this coming weekend.
These burgers would be great to serve for your favorite Dad on Sunday. They're a nice twist on the "regular" burger and they're just as simple but so much better! The bruschetta topping on this burger is what makes it extra special and tasty. It consists of diced tomatoes, garlic, basil, olive oil and parm cheese- good stuff! I found these burgers on Debby's A Feast For The Eyes. I've seen these burgers on her site before but she recently reminded me of them again and I made them the very next day. We loved them.
We like our burger patties cooked to medium, with a little pink on the inside but even if these were cooked all the way through , they'd still be good. Just don't cook them til they're tough like shoe leather- that's the only thing that could ruin this burger. ha ha! The meat was juicy and flavorful but the star was the bruschetta. The tomatoes were fresh and summery tasting, then you got a little punch from the grated garlic and saltiness from the cheese. I made some pesto mayo to slather on the buns and that finished them off perfectly. Make these this weekend, they'll be a hit, I'm sure! Thanks Debby!
Bruschetta Burgers adapted from A Feast For The Eyes
- 2 ripe tomatoes on the vine, seeded
- 1 clove garlic, minced
- 1 teaspoon chopped fresh basil or basil puree
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon extra-virgin olive oil
- pinch of kosher salt & fresh cracked pepper to taste
- 3 Tablespoons good mayonnaise
- 1 Tablespoon prepared pesto
- <>Ground beef, seasoned only with salt & pepper
- Mozarella or Provolone cheese, to melt on the burger
For the bruschetta: Mix all the ingredients together except salt. Add salt right before topping the burgers so the tomatoes don’t get watery. Set aside.
For the pesto mayo: In a small bowl, mix the pesto and mayo together. Set aside.
For the burgers: Season your ground beef with salt and pepper, then form them into patties of your desired weight. (We prefer 1/3 pound burgers so I made 3 patties, if you don't want them as thick, you can make 4 quarter pound burgers). Cook burgers to your liking either on the grill or on the stove top. Once cooked to your desired internal temperature, place cheese on top of burgers while they're still hot so it melts on the patty.
Assembly: Toast buns or foccacia then generously spread on pesto mayo. Top the bottom bun with patty then scoop bruschetta on top of that. Sandwich it all together with the top bun and eat up.