RECIPES: Recipe Details

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Bruschetta Burger

This burger is full of flavor from a favorite Italian appetizer, plus a cheesy surprise inside the patty!


Cooking spray for coating the grill rack
3 oz. sun dried tomatoes (not packed in oil), diced
3 cups hot water from tap
3 plum tomatoes
20 fresh basil leaves
1/4 tsp kosher salt
7 tbsp Colavita olive oil, divided
3 cloves garlic, minced
6 tbsp basil pesto
2 eggs, lightly beaten
1/2 tsp regular salt
1 tbsp fresh gound pepper
2 pounds 85% lean ground beef
3 oz. mozzarella cheeze, cut into 6 equal cubes
6 kaiser rolls, sliced in half
3 tbsp pureed garlic


Lightly coat grill rack with cooking spray then preheat gas grill to medium-high. Soak sun-dried tomatoes in hot tap water for 30 minutes. (If tap water not very hot then use a grill safe pan and heat water on grill first.) To make tomato-basil topping seed plum tomatoes and dice. Slice basil into thin strips and loosely combine with tomatoes. Add kosher salt and 1 tbsp olive oil and toss to combine. Set aside. To make the patties, drain sun dried tomatoes. Mix together sun dried tomatoes, minced garlic, pesto, eggs, regular salt, and fresh ground pepper in a large bowl. Add ground beef and gently yet thoroughly combine, but avoid overmixing. Shape into 6 equal size balls. Press 1 mozzarella cube into the center of each ball and form a 3/4 inch thick patty, enclosing the cheese. Heat over medium-high heat, 5-6 minutes per side. If burgers flare up, then heat over indirect heat. During the last few minutes of cooking place the kaiser rolls, cut side down, on the grill rack until lightly toasted. Mix together the remaining 6 tbsp olive oil and 3 tbsp pureed garlic. To assemble the burgers brush the olive oil-garlic mixture on the cut sides of the kaiser rolls. Put the beef patties between the kaiser buns and divide tomato-basil mixture to put on top of each patty.


Makes 6 servings.