An Appitizing Burger...

First of all, I need to tell ya’ll about this amazing little website called Tasty Kitchen. One of my absolute favorite blogs is The Pioneer Woman (more on the amazing Ree later.) Well, she created this lovely little community for all the foodies out there to post their tried and true recipes! I’ve made quite a few (they’re all amazing, and waiting in a folder to be posted) and this recipe was a deeelicious burger by Aggie’s Kitchen that fit perfectly into my little Friday tradition. Her recipe calls for ground pork, but as the Hubby and I are trying to be a bit healthier, I used ground sirloin (and tweaked it a bit as usual)

Here’s the line up…

Bruschetta Patty Melt by Aggie’s Kitchen

For the Burger:
½ Green Pepper (finely chopped)
1 Small Onion (finely chopped)
Small bunch of Basil (finely chopped)
1 Egg
¼ cups grated Parm
2 teaspoons Red Wine
1 lb ground sirloin
S&P
½ cup of shredded Mozzarella
1 Small Ciabatta (you’ll need 4 pieces plus more for eating the rest of the bruschetta!)

For the Bruschetta:
6 plum tomatoes
Tbsp EVOO
1 Tsp balsamic vinegar
Small bunch of Basil (finely chopped)
S&P

First, you’ll want to whip up the Bruschetta.

Get a big pot of boiling water on the stove and “parboil” the tomatoes whole for just a minute. Then dump ‘em in an ice cold bath so you can get those skins off! Then seed and finely chop them. Add the EVOO, balsamic vinegar, basil and S&P and stir. Then grab a piece of toasty ciabatta to give it a taste!

Oops… I mean, slice your ciabatta and get it under the broiler to get nice and toasty!

Now, grab a skillet and put a bit of EVOO over medium heat. Add the onions and peppers and cook em’ till they’re nice and soft. Then set them aside to cool off. Grab your meat, and add the wine, parm, basil, egg, S&P, and the cooled peppers and onions. Now take off your rings and get mixin’! Form 4 even patties and either grill them or broil them. I broiled them for about 15 minutes. Add the cheese in the last few minutes to get it melty!

When the patties are done, put each one on a piece of ciabatta. Put a big helping of bruschetta on top and DIG IN!

Here’s the amazing result… Melty, tomato-y goodness on Ciabatta. YUM.