Bruschetta, or to some, “broo-sketta,” is one of those foods that’s just as fun to say as it is to eat. The delicious mixture of chopped tomatoes, balsamic vinegar, garlic, and fresh basil—usually piled on top of bread—is pretty tough to beat. Well, our chef-innovators clearly took that as a challenge and gave it the most delicious upgrade possible: swapping out that bread for juicy, mozz-topped beef patties! Everything is assembled between toasty, garlic butter buns and served alongside Italian-seasoned potato wedges and roasted asparagus sprinkled with Parmesan. One bite will transport your tastebuds to the Italian countryside.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Brioche Buns(ContainsMilk, Eggs, Wheat)
• Preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Quarter tomatoes. Trim and discard bottom 1 inch from asparagus. Pick basil leaves from stems; finely chop leaves. Peel and grate or mince garlic. • Place 2 TBSP butter in a small microwave-safe bowl; microwave until softened, 10 seconds. Stir in garlic powder and season with salt and pepper. Set aside. • 4 SERVINGS: Use 4 TBSP butter.
• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes total (you’ll add the asparagus after 10 minutes). • 4 SERVINGS: Spread potatoes out across entire sheet.
• While potatoes roast, in a second small bowl, combine tomatoes, vinegar, half the chopped basil, and a pinch of garlic to taste. Season with salt and pepper. Set aside to marinate, stirring occasionally, until ready to serve. • In a medium bowl, combine beef*, remaining chopped basil and Italian Seasoning, salt (we used ¾ tsp kosher salt), and pepper. Form into two equalsized patties, each slightly wider than a burger bun. • 4 SERVINGS: Use 1½ tsp kosher salt and form into four patties.
• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss asparagus on empty side with a drizzle of olive oil, salt, and pepper. Push stalks close together and sprinkle with Parmesan. • Return to top rack until potatoes are browned, asparagus is tender, and cheese has melted, 10-12 minutes more. • 4 SERVINGS: Leave potatoes roasting and toss asparagus on a second baking sheet; roast on middle rack.
• While asparagus roasts, heat a drizzle of olive oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with mozzarella; cover pan to melt cheese. • Meanwhile, in a third small bowl, combine ketchup and mayonnaise.
• Toast buns; spread cut sides with garlic butter. • Fill buns with patties and bruschetta topping. Divide burgers between plates along with potato wedges and asparagus. Serve with sauce on the side.