Tuscan Burgers Bruschetta
Camille Clark
Build a better burger prize winner for taste.
ingredients
- 1 ripe tomato, chopped
- 1 garlic cloves, minced
- 1 Tablespoons minced fresh flat leaf parsley
- 3 Tablespoons minced fresh basil
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons freshly grated Parmesan cheese
- Salt and Pepper
- 1 scant cup loosely packed crumbled Gorgonzola cheese
- 2 Tablespoons finely minced fresh flat leaf parsley
- 3 Tablespoons chopped onion
- 2 pounds ground round
- Salt and pepper
- 4 thin prosciutto or unsmoked ham slices
- 1/2 pound coarsely grated Fontina cheese
- 1 oblong loaf crusty Italian bread, sliced diagonally into 1/2“ to 3/4” slices
- Extra virgin olive oil, for brushing on bread
directions
- 1
Prepare medium hot fire on charcoal grill or gas grill. Make the topping by mixing the first seven ingredients and set aside.
- 2
Make the patties, combining the Gorgonzola, parsley, and onion in a large bowl. Add the beef and season with salt and pepper. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form into patties to fit the bread slices.
- 3
Brush grill rack with vegetable oil. Place patties on rack, cover and grill 5 minutes. Turn patties and cook 4 more minutes. Place slice of prosciutto on each and top with Fontina. Cover the grill and continue cooking until done, 1 to 4 minutes for medium.
- 4
While patties are cooking, brush bread with olive oil and place on outer edges of grill rack, turning once to toast lightly.
- 5
Assemble by spooning half of tomato topping on 6 of the bread slices, top with patties, add remaining tomato topping and the remaining bread slices.
Source: Camille
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