Wednesday, September 7, 2016

Open-Faced Bruschetta Burgers

This was my first time making a batch of burgers using more than one type of meat for the patties, and I must say I was quite pleased with the results. Mixing Italian sausage in with ground turkey makes for a flavorful burger. Serve it with a slice of toasty Italian bread, fresh mozzarella and some homemade bruschetta and you’ve got quite a grilled delight on your plate!

Open-Faced Bruschetta Burgers 
Serves 8 
2 pounds Roma tomatoes, cored and diced
2 tablespoons and 2 teaspoons minced garlic, divided
2 tablespoons olive oil, plus extra for bread
¼ cup plus 2 tablespoons thinly sliced fresh basil, divided
1 pound ground turkey 1 pound sweet Italian turkey sausage
½ teaspoon salt, plus extra for bruschetta
½ teaspoon ground black pepper
1 tablespoon Italian seasoning
1 pound fresh mozzarella, cut into eight slices
1 loaf Italian bread, cut into one-inch slices (you’ll likely have extra)

Preheat grill to medium-high.

Make bruschetta by combining tomatoes, 2 teaspoons garlic and olive oil in a medium bowl. Season with salt and set aside.

In a large bowl, combine ground turkey, Italian sausage, salt and pepper, remaining garlic and Italian seasoning. Shape the mixture into 8 patties.

Put 8 bread slices on a plate and lightly brush with olive oil.

Place patties on grill, cooking for 5 minutes before turning them over. Top each patty with a slice of mozzarella. Cook an additional 5-7 minutes, until meat is completely cooked and the mozzarella is slightly melted. Remove burgers from the grill and let them sit for a minute.

Put bread slices, oiled side down, on grill for a minute to lightly toast them. Remove from grill.

Build your burger by starting with a toasted bread slice, adding a patty and topping with bruschetta.

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