We had a taste of summer a few weeks ago and I scrapped my original dinner plans to grill the first burgers of the season. I even made the fire myself (we use a charcoal grill). I was so excited to grill - it's been a long winter cooking burgers indoors and I've missed that smokey flavor. Those burgers were so delicious I immediately went looking for another burger recipe to make the following week and remembered Cassie's Bruschetta Burgers.
I immediately vetoed the idea of making my own bruschetta for two reasons - I was lazy and our supermarket makes an awesome version for their olive/appetizer bar. I plan to make my own this summer when tomatoes are in season and I'm growing my own basil but for now the store-bought was fine. I also decided to sub fresh mozzarella for the provolone because, well, I can't get enough of fresh mozzarella.
These were delicious, sort of like the caprese burgers I loved last summer. The garlic butter on the buns was an awesome touch and I especially loved the balsamic mayo, which Baby Girl was eating by the spoonful. Thanks for a killer burger, Cassie!
Bruschetta Burgers
As seen on Cassie Craves, inspired by Cookies and Cups
1/4 cup mayonnaise
2 tablespoons balsamic vinegar (more to taste, if desired)
6 Roma tomatoes, seeded and chopped
1/4 cup basil, sliced into a chiffonade
1/4 cup finely-shredded asiago cheese
1 tablespoon grated onion
1 garlic clove, finely grated
Salt and pepper to taste
Extra-virgin olive oil (I usually use a couple of tablespoons)
4 hamburger burger patties
Salt and pepper to taste
4 slices fresh mozzarella cheese
4 sandwich buns
1/4 cup butter, softened
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
Pinch each of salt and pepper
Combine the mayonnaise and balsamic vinegar in a small bowl; refrigerate until serving.
Combine tomatoes, basil, asiago, onion, garlic, salt and pepper, and olive oil in another small bowl; cover and refrigerate until serving.
Season burger patties with salt and pepper and grill, turning once, until desired doneness. Top each patty with a slice of cheese and remove from heat.
Combine butter, garlic powder, Italian seasoning, and salt and pepper. Spread evenly over each bun half and place buttered-side-up on a baking sheet. Broil or toast until browned and fragrant.
Serve the hamburgers on the garlic bread buns, topped with a generous pile of bruschetta and a slather of the balsamic mayonnaise.
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