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 herbs—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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Green Herb Blend
Brioche Buns(ContainsMilk, Eggs, Wheat, Soy)
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Quarter tomatoes. Thinly slice chives. Pick parsley leaves from stems; finely chop leaves. Peel and mince or grate garlic. Trim and discard bottom 1 inch from asparagus. • Place 2 TBSP butter (4 TBSP for 4) in a small microwave-safe bowl; microwave until softened, 10 seconds. Stir in garlic powder and season with salt and pepper. Set aside.
• 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. (For 4 servings, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the asparagus then).
• While potatoes roast, in a second small bowl, combine tomatoes, vinegar, half the chives, half the chopped parsley, 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 chives, remaining chopped parsley, remaining Italian Seasoning, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. • Form into two patties (four patties for 4), each slightly wider than a burger bun.
• 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. (For 4 servings, leave potatoes roasting and toss asparagus on a second baking sheet; roast on middle rack.) • Return to top rack and roast until potatoes are browned, asparagus is tender, and cheese melts, 10-12 minutes more.
• 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 until cheese melts. • 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, potato wedges, and asparagus between plates. Serve sauce on the side for dipping.