Bruschetta Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 lbs. ground chuck
2/3 cup breadcrumbs
1/2 cup grated parmesan cheese
1 egg
couple shakes of garlic salt
1/4 tsp. margoram
dash of nutmeg
splash of water
7 or 8 plum tomatoes seeded and diced
4 cloves garlic diced
1/4 cup fresh basil chopped
1/3 cup olive oil
dash of salt
Fresh Mozzarella cheese
Crusty Italian bread or crusty buns



Earlier in the day, I make the bruschetta. Cut tomatoes in half and squeeze to remove seeds. Dice tomatoes and place in bowl. Add diced garlic, basil, salt and olive oil. Cover and place in frig. at least 4 hours before grilling burgers. For the burgers, in large bowl, mix meat, breadcrumbs, cheese, egg, garlic salt, margoram, nutmeg and water. Mix well and form into 4 burgers. Grill on low turning frequently until cooked through. To serve, with slotted spoon, top with heaping spoonful of bruschetta, top with mozzarella, place on crusty bun or bread. I have also served these on Italian bread brushed with olive oil and grilled. Mangia!