I love bruschetta. Who doesn’t? What’s not to love?
Juiciness? Check Check Check!
The best bruschetta I’ve ever had happened to be on the very same day I vowed to distance myself from a certain cray cray person in my life.
I’ve mentioned before that I traveled abroad in college, but I failed to mention that the person I decided to go with was borderline nutso. And no, I had no earthly idea just how crazy she was until we were in international territory. Ohhh the stories I could (and probably will) tell.
One of the million uncomfortable encounters with her was when my family met us in Rome; we were lingering at a quaint little restaurant our first night enjoying cheap wine and endless loaves of Italian bread accompanied with the aforementioned tomato bruschetta. We happened to sit next to a lovely couple that was also American, and when they asked about the bruschetta and pronounced it bru-sket-ta (the correct way), this travel companion that shall not be named, proceeded to very condescendingly berate this sweet, innocent couple on how they were pronouncing the word incorrectly, when in actuality she was the one pronouncing it improperly. It sounds like kind of a mundane event, but the way she spoke to them absolutely mortified me, she was just so boorish and abrasive and scary.
It was kind of like that scene from Sex and the City where Charlotte meets this great guy and he seems really nice, then someone does something slightly rude and he flies off the handle, threatens to kill the poor person and basically just acts like a mad man. Yeah, it was a LOT like that.
Ahh it’s fun to relive those stories…and don’t worry, I’m not friends with that person anymore, but I’m sure you’ll hear a few more stories about her. There are about a trillion.
So….bruschetta…on a burger…genius?
I think so…
- 1 pound ground beef
- 1 tablespoon balsamic vinegar
- 1 teaspoon worcestershire sauce
- 1 teaspoon salt
- ¼ onion, grated
- 1 garlic clove, grated
- 3 cups tomato, diced
- 2 small garlic cloves, minced
- ½ teaspoon salt
- 4 tablespoons basil, chopped
- 2 teaspoons olive oil
- 8 ounces fresh mozzarella, cut into 12 slices
- Salt and Pepper to taste
- 4 ciabatta rolls, halved
- 1 garlic clove
- Olive oil
- In a medium bowl, mix ground beef, vinegar, Worcestershire, salt, onion and garlic until just combined. Do not over mix. Form into four patties. Grill burgers until desired doneness, about ten minutes for medium. Once you flip, add mozzarella cheese on top.
- While the burgers are cooking make the bruschetta topping and grill the ciabatta buns. Combine tomatoes, garlic, salt, basil and olive oil. Season to taste with salt and pepper.
- Drizzle olive oil over ciabatta rolls. Grill until slightly charred and crisp, about two to three minutes. When the roll are still hot, rub raw garlic clover over the top of the bread. Lightly season with salt and pepper.
- Place burger patty on bottom of ciabatta bun and top with tomato mixture.
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