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The Bruscetta Queens

Greetings, thank you for allowing me to present my burger creation to you. I saw last years contest this past spring on the Food Network and was amazed that there was a venue for backyard barbecuers and the like to offer up their creations at such a wonderful and prestigious event as this. I love when all of my friends and family get together for a bbq and everyone has that real satisfied look on their face after having one of my servings hot off the grill. It's one of life's little pleasures I think. I am proud to present to you and everyone my creation "The Bruscetta Queens". Sincerely, Joe


1. eight medium plum tomatoes
2. one small red onion
3. six large, fresh, black olives
4. three cloves of garlic
5. 1/2 cup fresh parsley
6. 1/8 cup fresh oregano
7. two sprigs of fresh rosemary
8. one cup extra virgin olive oil
9. three tablespoons balsamic vinegar
10. three teaspoons sea salt
11. 1.5 lbs chopped sirloin(90% lean)
12. .5 lbs shopped chuck (75-80% lean)
13. one cup fresh parmigiano shavings
14. two tablespoons dijon mustard
15. one teaspoon fresh ground pepper 1
6. six fresh, crisp, portugese rolls


Prep: the bruscetta: 1. deseed and rough dice tomatoes 2. fine dice 1/2 red onion 3. combine in large corning ware bowl 4. pit and chop olives 5. medium chop parsley and oregano 6. add to bowl along with whole sprigs of rosemary 7. add olive oil to cover half the height of bowl contents 8. add two tablespoons of balsamic vinegar. 9. add one teaspoon of sea salt. 10. add 1/4 teaspoon black pepper 10. mix all bowl contents very gently, making sure not to break the rosemary. 11. set aside the queens: 1. combine meats in large glass bowl 2. add remaining two teaspoons of salt 3. add 1/2 cup parmigiano shavings 4. add mustard 5. add remaining black pepper 6. combine all ingredients well and shape into six equal sized portions 7. set aside in cool, dry, location the bread: 1. slice all of the portugese rolls across about 2/3rd's of the way down. 2. remove and discard the insides of the top sections of the rolls being careful not to remove so much as to break them. Grilling: 1. after all prep is complete, place the bruscetta bowl on warm section of grill and loosely cover with foil. 2. place all the burgers on hot section of grill and allow to brown, about three minutes per side. 3. once browned, move to medium hot section of grill and continue cooking to desired doneness, for rare about three to four minutes and so on, while making sure to turn if needed to avoid any burning. 4. place insides of rolls on outer sections of grill to lightly toast, remove quickly and place on serving tray. 5. remove foil cover from bruscetta and remove rosemary sprigs, fold gently. 6. place burger patties on rolls 7. generously cover patties with bruscetta then top each with remaining parmigiano cheese shavings. 8. serve and enjoy with a great zinfandel!!!


Once again, I thank you and I hope I get the chance to prepare this recipe for you and all of the other judges and participants some day...