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Bruschetta Burger

I grew up in Nebraska, which has some of the best beef in the U.S. However, living on the East Coast has created in me a love for all things Italian as well. So, I came up with the Bruschetta Burger, which merges the flavors of the Midwest and East Coast. The bruschetta, made with fresh tomatoes and herbs pairs well with an Italian-seasoned all-beef patty. The goat cheese brings it all together to create a perfect summer burger!


8 plum tomatoes
1/4 c. chopped fresh basil
1/8 c. chopped fresh oregano
1 T. extra-virgin olive oil
1/2 t. salt
1/4 t. fresh ground pepper
2 1/2 lbs. ground beef
6 oz. log goat cheese
1 1/2 T. dried oregano
1 1/2 T. dried basil
1 1/2 t. salt
1 t. fresh ground pepper
6 ciabatta rolls, sliced horizontally
4 T. extra virgin olive oil
2 cloves garlic, peeled


Seed and chop tomatoes. Add chopped basil, oregano, 1 T. olive oil, salt and pepper. Mix together, cover and set aside.

Divide ground beef into six equal mounds. Slice goat cheese into 6 equal slices and place one slice into center of each section. Form a patty around each piece of the cheese. Mix together the dried oregano and basil, salt and fresh ground pepper and season both sides of each patty. Grill on medium-high for 6-8 minutes on each side (this will be be medium to medium-well). Brush olive oil onto cut sides of each ciabatta half and toast on grill, oiled side down, for 2-3 minutes. Remove rolls from grill and rub a clove of garlic on oiled side of each one. Place a burger, topped with bruschetta in each roll.