A Bruschetta Burger is my riff on a burger I’d had at a restaurant not all that long ago. It’s a ground beef burger that is topped to perfection with a Parmesan crisp, homemade tomato relish, fresh basil leaves, and then sandwiched between toasted garlic bread! It’s delicioso!!!
Raise one hand if you love a good burger, and raise two hands if you love to experiment with burger recipes!!
If you’re anything like me, then both of your hands are raised high in the air, and you’re ready to dig into this Italian inspired ground beef burger extraordinaire!
*Disclaimer – This epic burger is part of a fan-frickin-tastic month-long event called #BurgerMonth that is hosted by Girl Carnivore, but opinions are always my own!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this easy Bruschetta Burger is available at the end of this post. OR you can hit the “jump to recipe” button (shown above) to be taken directly to the recipe.
CLICK ON THIS BOX TO LIKE AND SUBSCRIBE TO MY KUDOS KITCHEN YOUTUBE CHANNEL. SEE YOU THERE! 🙂
The ingredient list for making four bruschetta burgers:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- ground beef (1 pound)
- freshly grated Parmesan cheese (approximately 1 cup)
- tomatoes (I used Compari)
- shallots
- balsamic vinegar
- extra virgin olive oil
- garlic powder
- butter
- Italian bread, sliced
- salt and pepper
- shredded mozzarella cheese
- fresh basil leaves
Kitchen tools and equipment needed:
- large skillet (shown in this post), outdoor flat top grill (my new favorite outdoor cooking appliance), or outdoor grill
- large bowls
- chef’s knife
- cutting board
- measuring cups and spoons
- baking sheet with rack
- silicone baking mat, or parchment paper and cooking spray
- cheese grater (optional)
- offset spatula or butter knife
- wooden spoon
- burger press (optional), or spatula
- aluminum foil
How many burgers does this recipe make?
As written, this recipe makes four ¼ pound beef burgers.
However, if you’d like to make more, it’s easy to do so by increasing the amount of ground beef used.
Can ground turkey be used as a substitution for the beef in this recipe?
Yes!
Just make sure to cook the burgers until they reach an internal temperature of 165-degrees Fahrenheit on an instant-read thermometer.
Do I need to make the Parmesan crisps for this burger recipe?
No, they’re optional.
However, if you’d like the full bruschetta burger experience…make the Parmesan crisps!! They’re super simple to make, plus they pack a lot of pizzaz, and flavor!
Can these Italian ground beef burgers be made on an outdoor grill?
Sure thing!
If it’s a beautiful day out and you want to cook outside, by all means…go for it.
But…if it starts to rain, don’t change your dinner plans. Make them on the stovetop in a large skillet like I did, instead.
Whichever way you choose to make these delicious burgers, you’ll just be glad you did!
Can sliced tomatoes be substituted for the tomato relish?
Sure, but then you’d be missing out on one of the best flavor components of this bruschetta burger.
I strongly encourage you to take a few minutes to whip up the tomato relish.
How is bruschetta pronounced?
Bru-sketta!
What is bruschetta?
Most commonly bruschetta is toasted Italian bread that is drenched in olive oil and typically served with chopped tomatoes, garlic, and olive oil.
How to make the tomato relish:
- Chop the tomatoes and mince the shallots.
- Add them to a medium-size blow along with extra virgin olive oil, balsamic vinegar, salt, pepper, and garlic powder.
- Stir well to combine.
- Set aside until the burgers are ready.
How to make the Parmesan crisps:
- Spoon about 2 and a half tablespoons of freshly grated Parmesan cheese on a baking sheet which has been lined with parchment paper and lightly sprayed with baking spray.
- Flatten the grated cheese into rounded discs.
- Bake in a preheated 375-degree oven for 4-5 minutes, watching closely so they don’t burn.
- Once the edges are golden and the cheese is melted and bubbly, remove from the oven, and cool on a baking rack.
- To loosen, gently slide a spatula under each crisp.
- Set aside until ready to top the burger.
How to make the bruschetta burger:
- Place the ground beef in a large bowl.
- Score the meat to visually divide it into quarters.
- Gently shape the quarters into ball-like patties approximately the same shape as your Italian bread.
- Season the patties liberally with salt and pepper.
- Heat a large skillet on high heat.
- Add the burger patties to the heated skillet (do not overcrowd) and press the patties down to flatten (using a good amount of force) with a spatula or burger press to get the very best caramelization.
- Cook the burgers on the first side for approximately 3 minutes and then carefully flip the burgers and cook the second side for 2 minutes.
- Remove the browned patties to a baking sheet fitted with a rack and keep warm while cooking the additional patties.
Preparing the garlic bread:
- For every burger, you’ll need two slices of Italian bread.
- Slather each slice of bread with softened butter and sprinkle with garlic powder.
- In a large skillet over medium heat, toast the bread slices (butter side down) until golden.
- Repeat the process until all the bread is golden and toasted.
- Remove and assemble the burgers.
How to assemble the burgers:
- Place the bottom slice of bread, garlic side down, and top with shredded mozzarella cheese.
- Add the cooked burger on top of the mozzarella cheese and add fresh basil leaves.
- Top the burger with a generous amount of the tomato relish and add the toasted bread (garlic side up), and the Parmesan crisp on top to finish.
- If needed, return the sandwiches back to the oven to melt the mozzarella cheese (optional).
- Enjoy!
Want some delicious side dishes to serve alongside your bruschetta burgers?
How about a whole bunch of them all in one place…
*Best of the Best BBQ Side Dishes (pictured below)
“For me, a BBQ is just as much about the side dishes as it is about the main course. With the help of this BBQ Side Dishes recipe roundup, your BBQ menu will keep your family and friends very full, and extremely happy!”
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s ground beef bruschetta burger with tomato relish.
Bruschetta Burger with Parmesan Crisp
A ground beef burger that is topped to perfection with a Parmesan crisp, homemade tomato relish, fresh basil leaves, and then sandwiched between toasted garlic bread!
Ingredients
- 3/4 cup chopped tomatoes
- 2 tablespoons minced shallots
- 2 cloves garlic, minced
- 1½ tablespoons balsamic vinegar
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2½ tablespoon grated Parmesan cheese
- 1½ pounds of ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 slices Italian bread
- 3 tablespoons butter, softened
- 1 tablespoon garlic powder
- ½ cup shredded Mozzarella cheese
- fresh basil leaves
Instructions
- Add the tomatoes, shallots, and minced garlic to a medium bowl.
- Stir in the balsamic vinegar, olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Stir well to combine. Set aside.
- Spoon about 2 and a half tablespoons of freshly grated Parmesan cheese on a baking sheet which has been lined with parchment paper and lightly sprayed with baking spray.
- Flatten the grated cheese into
- Bake in a preheated 375-degree oven for 4-5 minutes, watching closely so they don't burn.
- Once the edges are golden and the cheese is melted and bubbly, remove from the oven and cool on a baking rack.
- Set aside until ready to top the burger.
- Place the ground beef in a large bowl.
- Gently shape the quarters into ball-like patties approximately the same shape as your Italian bread.
- Season the patties liberally with salt and pepper.
- Heat a large skillet on high heat.
- Cook the burgers on the first side for approximately 3 minutes and then carefully flip the burgers and cook the second side for 2 minutes.
- Remove the browned patties to a baking sheet fitted with a rack and keep warm while cooking the additional burgers.
- Slather each slice of bread with softened butter and sprinkle with garlic powder.
- In a large skillet over medium heat, toast the bread slices (butter side down) until golden.
- In a large skillet over medium heat, toast the bread slices (butter side down) until golden.
- Repeat the process until all the bread is golden and toasted.
- Time to assemble the burgers.
- Place the bottom slice of bread, garlic side down, and top with shredded mozzarella cheese.
- Add the cooked burger on top of the mozzarella cheese and add fresh basil leaves.
- Top the burger with a generous amount of the tomato relish and add the toasted bread (garlic side up), and the Parmesan crisp on top to finish.
- If needed, return the sandwiches back to the oven to melt the mozzarella cheese (optional).
Nutrition Information
Yield
4 burgersServing Size
1 burgerAmount Per Serving Calories 750Total Fat 46gSaturated Fat 19gTrans Fat 2gUnsaturated Fat 21gCholesterol 184mgSodium 1378mgCarbohydrates 27gFiber 2gSugar 4gProtein 54g
The nutritional information and calorie count provided is intended as a guideline only and has been provided by third-party software.
Let’s get to the giveaway!!!
Disclaimer: Thank you to #BurgerMonth Sponsors: Cabot, Anvil & Hammer, New York Beef Council, Red Duck Foods, and Spoonabilities for providing prizes for this epic event. All opinions are my own. The #BurgerMonth giveaway is open to U.S. residents, age 18 & up. All winning entries are verified. By entering you give the right to use your name and likeness.
The number of entries received determines the odds of winning. One winner for each weekly giveaway will be selected. The prize packages are sent directly from the sponsors. Winners have 48 hours to respond or they forfeit the prize and another winner(s) will be chosen.
The #BurgerMonth Bloggers are not responsible for the fulfillment or delivery of the prize packages. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #BurgerMonth posts or entry.
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s delicious bruschetta beef burger with Parmesan crisp as much as I’ve enjoyed bringing it to you!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!
For more Kudos Kitchen recipe information, please follow me on my social medial channels (listed below), and don’t forget to TAG me @kudoskitchen with photos so I can view all your delicious recipe creations! It’s exciting for me when you share them, so don’t be shy!
Kudos Kitchen by Renee – BRINGING YOU EASY, ECONOMICAL, AND NOURISHING DISHES TO FEED YOUR FAMILY
Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!
As an Amazon Associate, I earn from qualifying purchases. When I find a great product or service I like to share it with my readers. For additional information please view my privacy policy.
What an amazing burger. This will be on the menu very shortly. I love all the components especially the parmesan crisp and the garlic toast bun. YUM.
Thank you so much, Wendy.
It’s a tasty burger, for sure!
Thanks for stopping by.
Renee
Wow! I am in love with this bruschetta burger! I may just eat the whole pan of parmesan crisps as that is my favorite part!
I’m so glad, Beth! The Parmesan crisps are my favorite part too!
What a fun idea to add a parmesan crisp to a burger with bruschetta. LOVE! Can’t wait to add this to the menu!
WOW! Thanks for the recipe – can’t wait to give it a try. We are really into burgers right now. I keep thawing ground beef I had packaged for other uses and making burgers instead. 😉
Sheila