Bruschetta Burger with Herby Potato Wedges and Parmesan Asparagus

Imagine the classic flavors of bruschetta-chopped tomatoes, balsamic vinegar, garlic and fresh basil-but instead of bread, piled high on a juicy beef patty. That’s exactly what this recipe delivers: a burger that’s bursting with Italian-inspired freshness. Topped with melted mozzarella and sandwiched between garlic butter brioche buns, every bite is a taste of the Mediterranean.

On the side, we’ve got crispy herby potato wedges and tender asparagus roasted with Parmesan. It’s a complete meal that feels special enough for a weekend dinner but easy enough for a weeknight. Get ready to upgrade your burger game!

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Quarter tomatoes. Trim and discard bottom 1 inch from asparagus. Pick basil leaves from stems; finely chop leaves. Grate or mince garlic. Place 2 tablespoons butter in a small microwave-safe bowl; microwave until softened, about 10 seconds. Stir in garlic powder and season with salt and pepper. Set aside.
2. Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the Italian seasoning, salt and pepper. Roast on top rack for 10 minutes.
3. Meanwhile, in a small bowl, combine tomatoes, balsamic vinegar, half the basil and a pinch of garlic to taste. Season with salt and pepper. Set aside to marinate, stirring occasionally. In a medium bowl, combine ground beef, remaining basil and Italian seasoning, ¾ teaspoon salt and pepper. Form into two equal-sized patties, slightly wider than the buns.
4. After potatoes have roasted 10 minutes, remove sheet from oven. Toss asparagus on the empty side with a drizzle of olive oil, salt and pepper. Push stalks close together and sprinkle with Parmesan. Return to oven until potatoes are browned and tender and asparagus is tender with melted cheese, 10-12 minutes more.
5. While asparagus roasts, heat a drizzle of olive oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes, top each patty with mozzarella; cover pan to melt cheese. Meanwhile, in a small bowl, combine ketchup and mayonnaise.
6. Toast buns; spread cut sides with garlic butter. Fill buns with patties and bruschetta topping. Divide burgers between plates along with potato wedges and asparagus. Serve with sauce on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold with Russet or red potatoes, but adjust cooking time as needed.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free buns and ensure all other ingredients are certified gluten-free.

Can I prepare the bruschetta topping ahead of time?

Yes, you can make it up to a day in advance and store it in the refrigerator. Let it come to room temperature before serving.