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PUBLISHED: 9:48 AM on Wednesday, June 8, 2005
Tuscan Burgers Bruschetta

Total preparation and cooking time: 45 to 50 minutes

1-1/2 lbs. ground beef

3/4 cup crumbled Gorgonzola cheese

2 Tbsp. chopped onion

1-1/2 Tbsp. finely chopped fresh Italian parsley

Salt and freshly ground black pepper

4 thin slices prosciutto (about 1/2 oz. each)

1-1/2 cups shredded fontina cheese

8 slices Italian bread (1/2 to 3/4" thick)

Extra virgin olive oil*

Tomato Topping:

1 medium tomato, chopped

3 Tbsp. freshly grated Parmesan cheese

3 Tbsp. finely chopped fresh basil

3 Tbsp. extra virgin olive oil*

2 Tbsp. finely chopped fresh Italian parsley

2 cloves garlic, minced

Salt and freshly ground black pepper

Combine tomato topping ingredients in small bowl, seasoning with salt and pepper, as desired. Set aside. Combine ground beef, Gorgonzola cheese, onion and parsley in large bowl, seasoning with salt and pepper, as desired, and mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160?F) doneness, until not pink in center and juices show no pink color, turning occasionally. During last 2 to 3 minutes of grilling, top each burger with prosciutto slice and 1/4 of fontina cheese. Meanwhile brush both sides of bread slices with oil. About 2 minutes before burgers are done, place bread on grid. Grill until lightly toasted, turning once. Spoon 1/2 of tomato topping on 4 bread slices; top with burgers and remaining tomato topping. Close sandwiches.

Makes 4 servings.

Cook's Tip: An equal amount of baked or boiled (not smoked) thinly sliced ham may be substituted for prosciutto.


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