Bruschetta Beef Burgers with Herby Potato Wedges and Parmesan Asparagus

Imagine the classic flavors of bruschetta-juicy tomatoes, fragrant basil, tangy balsamic-transformed into a hearty, satisfying burger. That’s exactly what this recipe delivers. We’ve taken all the best parts of the Italian appetizer and piled them onto tender beef patties, then crowned everything with melted mozzarella and a garlicky brioche bun.

On the side, you’ll find crispy potato wedges seasoned with Italian herbs and tender asparagus roasted with Parmesan. It’s a complete meal that feels both indulgent and fresh, perfect for a special dinner or a fun twist on a weeknight favorite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Toss with 1 tsp olive oil, 1/2 tsp salt and half the Italian seasoning. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. While potatoes roast, trim asparagus ends. On a separate baking sheet, toss asparagus with 1 tsp olive oil and a pinch of salt. Sprinkle with half the Parmesan. Set aside.
3. In a small bowl, combine mayonnaise, ketchup and garlic powder. Set aside.
4. Halve the grape tomatoes. Mince garlic. In a medium bowl, combine tomatoes, garlic, balsamic vinegar, remaining Italian seasoning and a pinch of salt. Stir in half the green herb blend. Set bruschetta topping aside.
5. Form ground beef into two 1/2-inch-thick patties. Season both sides with salt. Heat 1 tsp olive oil in a skillet over medium-high heat. Cook patties 4-5 minutes per side for medium doneness. During the last minute, top each patty with mozzarella and cover to melt.
6. Meanwhile, melt butter and brush onto cut sides of brioche buns. Toast buns in the oven or a dry skillet until golden.
7. When potatoes are done, remove from oven and increase temperature to 450°F. Roast asparagus for 8-10 minutes until tender. Sprinkle with remaining Parmesan and green herb blend.
8. Spread garlic mayo on bun bottoms. Place a patty on each, then spoon bruschetta topping over. Close with bun tops. Serve with potato wedges and asparagus.
9. Garnish with remaining green herbs if desired.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or fresh mozzarella slices work well in place of shredded mozzarella.

How do I make the potato wedges extra crispy?

Soak the potato wedges in cold water for 30 minutes before roasting to remove excess starch, then pat them dry thoroughly before seasoning.

Can I prepare the bruschetta topping ahead of time?

Absolutely! The tomato mixture can be made up to 2 hours in advance and stored at room temperature. Just stir before using.