Nothing says summer quite like firing up the grill. The smell of grill smoke wafting through the neighborhood brings back so many great memories of lazy summer evenings. Since few of our friends have a grill like we do, we end up hosting a lot of barbecues throughout the spring and summer. What more perfect item to grill than burgers, which have endless possibilities for toppings, as witnessed in our previous article listing SEVEN ways to top your burgers, including:
- Horseradish Cheddar
- Pesto Parmesan
- Mediterranean Feta
- Mexican Jack
- Cheesy Pizza
- Spinach Artichoke
- Blue Cheese Barbecue
Plus, you can make a juicy-lucy burger with the cheese stuffed on the inside, or even make a cheeseburger wrap if you are one of the unlucky ones without a grill. If you’re feeling quite adventurous, you can even make your own pretzel rolls and try two more combinations:
- Curry-Feta Burgers with Tomato on a Pretzel Roll
- Gorgonzola Stuffed Sun-Dried Tomato Burgers on a Pretzel Roll
Dare I suggest two more burger topping options to add to this already substantial list? I don’t have a choice. They’re just too good.
- Bruschetta Blue Cheese Burgers
- Bruschetta & Fresh Mozzarella Burgers
Bruschetta is one of my signature dishes. For years I’ve grown tons of tomatoes in my garden. I even got to a point where I had too many tomatoes to make more salsa with (once I reached more than 60 jars!). So I set to work testing a bruschetta recipe that would work for canning, and landed on a truly delicious one. It uses white balsamic vinegar so as not to discolor the tomatoes. I loved the bruschetta recipe so much that I made an entire cookbook with over 25 recipes using fresh or canned bruschetta, which is available online and in-store at Weaver’s Orchard in Morgantown, PA and in-store at Wolff’s Apple House in Media, PA (coincidentally, you can also find Lone Star Farm beef at both of these markets!)
The cookbook shares a recipe for portabella bruschetta burgers with blue cheese, but in my house meatless “burgers” are quite often snubbed, so a burger made of Lone Star Farm ground beef is a much better option to keep everyone happy!
You can find my recipe for canning bruschetta here, but for now I’ll leave you with a smaller-scale recipe to enjoy on your burgers.
- 4 plum tomatoes, diced
- 4 cloves garlic, minced
- 1 tablespoon basil leaves, chopped
- 1 tablespoon olive oil
- 1 tablespoon white balsamic vinegar
- 2 teaspoons freshly ground black pepper
- ¼ teaspoon salt
- 1 ball fresh mozzarella, sliced
- 4 oz. gorgonzola cheese, crumbled
- 1 pound ground beef
- 4 burger rolls
- Combine diced tomatoes, minced garlic and chopped basil leaves with olive oil, white balsamic vinegar and salt and pepper in a bowl. Set aside.
- Divide ground beef into 4¼ lb portions. Add salt or olive oil, but nothing else. Form into large, thin patties. Press your thumb into the center to make room for the burger to expand while cooking.
- Preheat the grill to high heat. Add the burgers, then turn to medium. Grill until desired doneness, turning over only once (each time you flip it you lose more of the juices)
- Slice or crumble the cheeses.
- Remove burgers from grill.
- Add your burgers to buns, top with cheese and bruschetta and serve.
Now you can also find Lone Star Farm’s beef on an AMAZING sale.
Single 1-pound packs are only $4.99/lb, and a case of 36 1-pound packs are on sale for $3.99/lb ($143.64 total). This special is for pick-up only, so be sure to email firstname.lastname@example.org or place your order online and come by to pick it up.