STYLE

Bruschetta-topped burgers put pizzazz in summer’s grilling experience

08/01/2012 10:00 EDT | Updated 10/01/2012 05:12 EDT
More and more Canadians want to add some pizzazz to their grilling experience. This is a great and unusual addition to your burger repertoire.

Bruschetta Burger

1 tomato, chopped

30 ml (2 tbsp) shredded Parmesan cheese

30 ml (2 tbsp) chopped fresh basil

1 clove garlic, finely minced

5 ml (1 tsp) balsamic vinegar

5 ml (1 tsp) extra-virgin olive oil, plus extra for bread

750 g (1 1/2 lbs) ground beef

15 ml (1 tbsp) burger seasoning

8 slices sourdough bread

In a small bowl, combine tomato, Parmesan cheese, basil, garlic, vinegar and 5 ml (1 tsp) olive oil. Set aside.

Gently shape ground beef into 4 patties, 1 cm (1/2 inch) thick. Season burgers on both sides with seasoning.

Grill over direct medium heat (180 to 230 C/350 to 450 F), with the lid closed as much as possible, until the internal temperature reaches 160 C (325 F) for medium, 12 to 15 minutes, turning once.

Lightly brush both sides of sourdough bread with olive oil. Grill for 3 to 4 minutes, turning once, until bread is lightly toasted. Place each burger on a slice of bread; top with tomato mixture and remaining bread slices.

Makes 4 servings.

Source: Weber Gourmet Burger Seasoning.

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