Bellissimo Bruschetta Burgers

Bellissimo Bruschetta Burgers

with Herby Potato Wedges & Parmesan-Roasted Asparagus

Craft Burger
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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.

Total Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

6 ounce


1 clove


1 teaspoon

Garlic Powder

2 tablespoon


5 teaspoon

Balsamic Vinegar

¼ cup

Parmesan Cheese


4 ounce

Grape Tomatoes

½ ounce


½ cup

Mozzarella Cheese


2 tablespoon



1 tablespoon

Italian Seasoning

10 ounce

Ground Beef

2 unit

Brioche Buns

(ContainsMilk, Eggs, Wheat)

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4853 kJ
Calories1160 kcal
Fat73 g
Saturated Fat29 g
Carbohydrate85 g
Sugar19 g
Dietary Fiber7 g
Protein50 g
Cholesterol215 mg
Sodium1780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.