A second extra juicy and extra tasty burger with an Italian touch. The parmesan just adds an extra flavor and fresh tomatoes in tangy bruschetta brings a freshness contrast to the hot grilled meat. Mustard instead of mayo has a strong kick and is way lighter then mayonnaise. As usual do not forget to toast the buns, so warm and cold flavors combine!
Ingredients: Serves 4
- 1 pound Angus ground beef to make 4 patties
- 4 burgers buns toasted
- 4 thin slices light mozzarella or provolone
- 1/2 cup grated Parmigiano Reggiamo
- 2 teaspoons Worcestershire sauce
- 1 teaspoon spices for grilling
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon salt
- 2 teaspoons good mustard
- few lettuce or arugula leaves
- Cooking spray or 2 tablespoon oil for the grill
For Balsamic bruschetta
- 2 medium fresh tomatoes chopped in 1.4 inch cubes1
- 1 + 1/2 tablespoons good quality Balsamic vinegar from Modena
- 2 tablespoons olive oil
- 1 garlic glove chopped thin
- 1/2 red onion chopped thin
- few basil leaves shredded thin
- a pinch (1/4 teaspoon) salt
- Start preparing the balsamic bruschetta: in a medium bowl combine chopped tomatoes, olive oil, balsamic vinegar, basil, garlic, red onions and salt mix well, cover with plastic wrap, refrigerate 1 hour for all flavor to combine. remove just few minutes before serving.
- Heat your grill to high heat.
- In large bowl, combine all burgers ingredients together, working with clean hands, divide meat in 4 equal 1/2 inch thick patties, making an indentation nickel size, in the center of each patty.
- Place patties on grill gridle, coated with olive oil or cooking spray, and grill about 3 minutes on each side or more to your likes. Top quickly each patty with cheese slices cover with foil to let the cheese starts to melt !
- While meat is grilling, toast the bun halves in oven or in hot skillet for just 1 minute or 2.
On one bottom bun halve, spread some light mustard, place 1 lettuce or arugula leaves, top with 1 patty, then top with bruschetta and top with half remaining bun. (recipe inspired by a Cooking Light recipe)