Here is a little inspiration for summer and an Italian twist on burgers: the bruschetta burger. Not your traditional hamburger because there are literally thousands of them all over the internet and who needs one more recipe , right ?!
So here is how we do it: start with the best, freshest ingredients you can find and don’t let it get cold.
Use organic grass fed beef for the patties, fluffy and crusty ciabatta rolls or even some rustic mini breads would work. Make a smoky roasted pepper spread for one side and creamy cold ricotta for the other. Thick juicy slices of heirloom tomatoes and lightly dressed peppery arugula to pile on top.
I feel that the little secret to our burgers is supper fresh bread rolls that we grill in a hot cast iron skillet then rub each side with a garlic clove. Gives you that subtle garlic taste and enhances the smoky flavor of the roasted pepper spread and burger. Try this one next time and while the grill is still hot char some artichoke hearts to serve on the side. Happy Summer Kids!
- ⅔ lb ground beef -organic grass fed
- 2 ciabatta rolls -slices crosswise
- 4 slices heirloom tomatoes -red & orange
- ⅓ c ricotta cheese -whole milk
- 1 c baby arugula
- 1 jar roasted red peppers -drained well
- ¼ c extra virgin olive oil
- ½ lemon
- 1 large garlic clove- peeled
- Sea salt and black pepper to taste
- Garlic powder, onion powder, red pepper flakes to taste.
- Season the beef generously with sea salt, black pepper, red pepper flakes, garlic powder and onion powder. Mix gently making sure not to overwork the meat. Form into 2 patties and gently press in the middle. Let rest at room temperature for 20 minutes while you heat up the grill. Grill each burger to your liking on high flame, aprox 3 minutes on each side for a medium rare burger. Let it rest for a few minutes.
- In a small food processor make the roasted pepper spread: add the drain roasted peppers and drizzle in just enough olive oil to make a smooth silky spread. Season with sea salt and black pepper and set side.
- Toss the baby arugula with a little olive oil and lemon juice and set aside.
- Meanwhile heat up a cast iron skillet and grill the inside of the ciabatta bread until charred. Rub each side with the garlic clove and brush with a little olive oil. Sprinkle with sea salt. Spread the bottom slice with the roasted pepper spread, top with the burger, tomato slices and baby arugula. Spread the top slice of bread with a spoonful of creamy ricotta cheese and place it on top of the burger.
- Serve with grilled artichoke hearts and a rustic potato salad.
The post Bruschetta Burger Recipe appeared first on Ciao Florentina.