Try this Italian-inspired burger topped with creamy garlic & herb cheese and fresh bruschetta for a unique twist on a restaurant classic.Jump to Recipe
Between Valentine’s Day and our anniversary, February is a romantic and Italian food-filled month for Nicole and I. So, for February’s Burger of the Month, we drew inspiration from our celebrations to create a sweet yet refreshing burger: The Bruschetta Burger.
Although we love a lot of different Italian meals, one of our favorites is aperitivo night. And aperitivo is never complete without Nicole’s incredible crostini, bruschetta, and our beloved spreadable cheese, Alouette. For our burger, we wanted to emulate this combination, a crunchy garlic-and-olive-oil-drenched slice of fresh bread slathered with Alouette and topped with a heaping pile of bruschetta. So that’s what we did.
The Bruschetta Burger features a toasted brioche bun with a drizzle of olive oil and balsamic vinegar to create a crostini-like base. The burger patty is a spin-off of our classic burger patty to incorporate the correct Italian flavors. And the burger is finished off with a generous spread of creamy Alouette and a pile of fresh bruschetta.
To complete the meal, we recommend a side of fresh tomato and mozzarella or some crispy potato wedges. This combination pulls together some of our favorite February flavors into a meal that is perfect for any celebration.
As always, no Burger of the Month can be complete without a locally-crafted brew. With our Bruschetta Burger, we enjoyed a light and crisp Thousand Oaks Blonde from the Tarantula Hill Brewing company that perfectly balanced the meal. After drinking a few of these at the brewery last week, we knew we couldn’t leave without taking a pack home!
We hope that you love our February burger and try making this simple, delicious recipe the next time you’re looking to impress. Let us know what you think in the comments below!
- Burger press optional
- Cast iron grill pan optional
- ⅔ lb ground beef 80% lean
- 2 tsp onion powder
- 1 tsp dry minced garlic
- ½ tsp oregano
- ½ tsp Worcestershire sauce
- 1 tbsp ketchup
- Dash liquid smoke
- Salt & pepper to taste
- 4 tbsp garlic & herb cheese*
- 1 large roma tomato
- ¼ medium yellow onion
- ½ tsp minced garlic
- 1 tsp extra virgin olive oil
- Sea salt to taste
- 2 brioche buns
- Extra virgin olive-oil for drizzling
- Balsamic vinegar for drizzling
- Prepare the bruschetta topping first. Dice the roma tomato and yellow onion, adding both to a medium bowl. Add minced garlic, olive oil, and sea salt, then stir until well-combined. Set aside.
- Prepare the Italian-Style Patties: Add all ingredients to a large bowl and mix thoroughly until evenly combined. Form meat into two equal-sized balls, about 1/3 lb each. Flatten and shape burger patties until they are about 1/2″ to 3/4″ thick.
- Preheat oven to 170 degrees. Place the brioche buns cut-side up on a baking sheet and toast for 10 minutes.
- Cook the burgers: Preheat cast iron pan over medium-high heat for about 5 minutes.* Transfer patties to the pan and cook for 4-5 minutes. Flip, then cook for another 2-3 minutes.
- Once the brioche buns are toasted, remove from the oven and transfer to plates. Lightly drizzle olive oil and balsamic vinegar on the top buns, as shown in the recipe image above.
- Check patties for doneness, then remove from heat and transfer to brioche buns.
- Spread about 2 tbsp Alouette cheese on each burger, then top with a spoonful or two of the bruschetta topping.
- Serve with your favorite sides, a cold beer, and enjoy!*
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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