Bruschetta Burger with Parmesan Asparagus and Herby Potato Wedges

Imagine all the vibrant flavors of classic bruschetta-ripe tomatoes, fragrant basil and tangy balsamic-piled high on a juicy beef patty instead of bread. That’s exactly what this burger delivers, with a gooey mozzarella crown and toasted garlic butter buns to hold it all together.

On the side, crispy potato wedges seasoned with Italian herbs and tender asparagus roasted with Parmesan complete the meal. It’s a restaurant-worthy dinner that’s surprisingly easy to make at home.

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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

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView 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

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Toss with a drizzle of oil, half the Italian seasoning, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. Trim woody ends from asparagus. Place on a separate baking sheet, drizzle with oil, season with salt and pepper. Roast for 10-12 minutes until tender. Sprinkle with Parmesan cheese during the last 2 minutes.
3. While vegetables roast, make the bruschetta topping: quarter grape tomatoes, finely chop basil and mince garlic. Combine in a bowl with balsamic vinegar, a pinch of salt and pepper. Set aside.
4. In a small bowl, mix mayonnaise and ketchup to make a quick burger sauce. Set aside.
5. Divide ground beef into two equal portions and shape into patties slightly larger than the buns. Season both sides with salt, pepper and remaining Italian seasoning.
6. Heat a grill pan or skillet over medium-high heat. Cook patties for 4-5 minutes per side for medium doneness. During the last minute, top each patty with mozzarella cheese and cover to melt.
7. Split brioche buns and toast cut-side down in the pan or under the broiler until golden. Spread garlic butter (mix softened butter with garlic powder) on the cut sides.
8. Assemble burgers: spread burger sauce on bottom bun, place patty with melted mozzarella, spoon bruschetta topping over and close with top bun. Serve with potato wedges and Parmesan asparagus on the side.

Recipe Tips

FAQ

Can I use a different type of cheese instead of mozzarella?

Yes, provolone or fresh mozzarella slices work well. For a sharper flavor, try aged cheddar or gouda.

How can I make this recipe gluten-free?

Use gluten-free buns and ensure your balsamic vinegar and other condiments are gluten-free. The rest of the ingredients are naturally gluten-free.

Can I prepare the bruschetta topping ahead of time?

Absolutely! You can make it up to a few hours in advance and keep it refrigerated. Just stir before using.