Bruschetta Burger Brioche
Ingredients
- 1 pound fresh tomatoes, diced small ( cherry, grape, cherub, Roma, or sweetest seasonal tomato variety available)
- 1 small red onion. Diced (1/2 Cup)
- 8-12 fresh basil leaves. Chiffonade
- 1 large clove fresh garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 3 Pounds ground beef. Preferably grass-fed organic 80/20% ratio. Divided into 1/2 pound patties 4 inches wide 1/2 inch thick
- 3/4 tablespoon salt
- 3/4 tablespoon fresh ground black pepper
- 1/2 Cup prepared mayonaise
- 1/4 Cup grated parmesan cheese
- 3 tablespoon heavy cream
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 8-12 ounces fresh arugula washed and dry
- 6 ounces fresh goat cheese
- 6 brioche hamburger buns, sliced
Instructions
- Combine tomato, onion, basil, garlic, pepper, and salt. Set aside (chilled)
- Blend
- mayonaise, parmesan, mustard, and garlic. Add cream until well mixed. Set aside chilled.
- Prepare grill to 450 degrees
- Season beef with salt and pepper
- Grill approximately 6 minutes, flip. Cook another 6-8 minutes or until internal temperature is at least 145 degreees for medium doneness.
- .Spread 1 ounce goat cheese on each patty.
- Remove from grill and keep warm until ready to serve.
- Warm sliced buns on grill until toasted
- To serve:
- Place approximately 1 ounce of arugula on bottom bun. Top with hot beef patty.
- Top with 1/6 of the tomato mixture.
- Smear 2 ounces of garlic- parmesan aioli onto top bun and top burger.
- Serve immediately with Sutter Home Pinot Nior.