Bruschetta Burger
by Brian Bottger, OnlyBurger, Durham, North Carolina
- 1 pound Certified Piedmontese 85% Lean Ground Beef
- 4 slices Provolone cheese
- 2 tablespoons softened butter
- Salt and pepper to taste
- 2 cups shredded lettuce
- Simple Aioli (recipe follows)
- Bruschetta (recipe follows)
Form the ground beef into four (4-ounce) burger patties about five inches wide (slightly larger than buns). Bring a large skillet or grill to medium-high heat. Butter each bun with half a tablespoon of butter and toast until golden brown. Set buns aside.
Turn heat to high and press each patty onto the skillet or grill. Cook 2 to 3 minutes, until a crust has formed. Flip and sear another 2 to 3 minutes. Season patties with salt and pepper. Top the patties with the provolone slices and remove from heat.
To assemble: Spread Simple Aioli (recipe follows) on top and bottom bun. Transfer ½ cup shredded lettuce to the bottom bun and top lettuce with ¼ cup of Bruschetta (recipe follows). Top with patty and top bun. Serve immediately.
Bruschetta
- 2 tomatoes, peeled, seeded, and diced
- ¼ cup fresh basil, chopped
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
In a small bowl, combine tomatoes, basil, shallot, garlic, vinegar, and olive oil. Salt and pepper to taste. Set aside.
Simple Aioli
- ¼ cup freshly grated Parmesan cheese
- 1 clove garlic, chopped
- Juice of 1 lemon
- ¾ cup chopped fresh basil
- ½ cup chopped fresh parsley
- 1 cup mayonnaise
- Salt and pepper, to taste
To the bowl of a food processor, add the Parmesan, garlic, lemon juice, basil, and parsley and purée. In a medium bowl, mix the purée with the mayonnaise and add salt and pepper to taste.