Time to kick off summer with bruschetta burgers!
I’m bringing these to the table this May and I can’t get enough.
Does anyone else feel like the year just sped by? It’s wild that Memorial Day is almost here. The weather’s warming up and my brain is finally catching up — hello, summer.
Almost summer! Almost Memorial Day! If plans look different this year, you can at least make the food memorable. Maybe these burgers will help.
These burgers are something else.
Each patty is stuffed with a generous cube of mozzarella. The meat is simply seasoned with salt, pepper and Italian herbs, grilled, then topped with more melted mozzarella.
On top goes a quick bruschetta of tomatoes, garlic, olive oil and fresh basil, finished with a drizzle of balsamic glaze.
HEAVEN.
The burgers are versatile — I used ground chicken, but turkey or beef would work equally well. Serve them on toasted buns, brioche, or even on a bed of greens. The melted cheese inside is oozy and irresistible.
I took quarantine-baking courage and made brioche buns from scratch. Grilled buttery brioche is a revelation; you might not even need the patty once you taste it. But the burger is worth it — I made sliders, which are perfect for parties, though you can size them to match any bun.
Think of each one as a little cheesy, stuffed meatball on a bun. Hello, perfection.
Bruschetta Burgers
Bruschetta Burgers
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Ingredients
- 2 cups cherry tomatoes, halved or quartered
- 4 garlic cloves, minced
- 3 tablespoons chopped fresh basil
- 1 tablespoon diced shallot (optional)
- 2 teaspoons olive oil
- pinch salt and pepper
Burgers
- 1 pound ground chicken or turkey
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ¼ teaspoon crushed red pepper flakes
- 4 ounces mozzarella, cut into ½-inch cubes, plus more for topping
- balsamic glaze for drizzling
- 4 to 6 buns for serving
Instructions
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Note: size the burgers to match your buns. Make as many mozzarella cubes as you have patties.
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Combine the tomatoes, garlic, basil, olive oil, salt and pepper in a bowl. Let it sit at room temperature while you prepare the burgers.
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Preheat your grill to high.
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Place the ground chicken in a bowl and mix in the fresh basil, dried basil, garlic powder, salt, pepper and red pepper flakes. Divide into 6 to 8 portions to match your buns. Form each portion into a patty, press a mozzarella cube into the center, and seal the meat around the cheese so it’s completely enclosed. Repeat for remaining patties.
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Grill the burgers for about 5 minutes, then flip and cook another 3 to 5 minutes, or until the internal temperature reaches 165°F. Be sure the temperature reads the meat, not the cheese. When the burgers are almost done, place a slice of mozzarella on top and let it melt for about a minute.
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Place each burger on a bun, spoon the tomato bruschetta over the top, and drizzle with balsamic glaze. Serve any extra tomatoes on the side.
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P.S. These are delightfully messy — the tomatoes can spill out of the sides — but that’s part of the charm.
Did you make this recipe?
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I.am.in.love.