Bruschetta, Portobello, & Beef Burger

Now that it’s summer I really want a grill. To be more specific, I really want this grill. A little impractical I know, but it’s SO CUTE! And it comes with matching tools! Though… if I were to be perfectly honest with myself, what I really want is someone to man my impractical grill for me. Any volunteers =)?

For this burger, I was trying to re-create the best one I’ve ever had at Archie Moore’s Bar & Restaurant in CT (sorry Bartley’s and R.F. O’Sullivan’s). I think part of the reason it ranks as “the best” in my mind is that I was at a seemingly average chain restaurant and I was expecting my meal to be… well… average. Then… BOOM… it blew me away. It was also the first time I’d seen bruschetta since I’d been aware of my allergy and been able to order it, because they didn’t put parmesan in it. I was so happy… it was like a party in my mouth.
Burger adapted from EatingWell.
Bruchetta modeled after The Cooking Photographer.
Serves 4.

Ingredients:

Burgers:

  • 1 lb. lean ground beef
  • 2 portobello mushroom caps, finely chopped
  • 3 TB plain breadcrumbs (Trader Joe’s has some that is sans dairy, it’s often hard to find!)
  • 1/2 tsp dried thyme
  • 1/4 tsp celtic sea salt
  • 1/4 tsp pepper
  • 1 egg

Bruchetta:

  • 2 ripe tomatoes
  • 1 clove garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 TB Vegan Grated Topping (sounds so appealing I know. It does a good job on the parmesan flavor though)
  • 1 TB basil olive oil
  • salt and pepper to taste
  • 4 ciabatta rolls
  • 1 cup Daiya Mozzarella Style Shreds

Mix beef, mushrooms, breadcrumbs, thyme, salt, pepper, and egg in a medium bowl. (I used my hands like the meatballs… it’s just easier) Lightly pack into patties. The burgers will cook better if you leave them with a bit of air. The original recipe only called for 12 oz. of meat, but I didn’t know what to do with 4 random oz. so I just threw it in and made 5 patties. You could make 4 big patties as well.

Heat grill pan (sigh) to medium heat and cook about 6 minutes each side, adding cheese with 2 minutes to go.

For the bruchetta, mix all the ingredients together in a bowl. Keep in mind you might want to loose some of the juice from the tomatoes.

On a toasted roll, top with mozzarella burger and bruchetta. Commence party.