Sunday, June 7, 2009

Bruschetta Burgers and a Rainbow Garden Salad

What a week! I think I set a record, for myself-- no cooking dinner for five out of seven nights last week. My poor family! Because of that, I'm craving a lot of vegetables, salads and I've got a lot of blogger recipes to read (this is how I relax and de-stress)-- now that the Class of 2009 has graduated, and I'm wrapping up the school year-- and I'm 17 workdays from my summer vacation.

My tomato plants are starting to produce tomatoes. I am about 2 weeks away from not having to buy"anemic" tomatoes. Next to strawberries, tomatoes are a fruit that I absolutely love. That's why I'm on a bruschetta kick. I keep basil growing in my backyard, for as long as the warm weather allows it to thrive. My version of bruschetta is very traditional-- Roma tomatoes, salt & pepper, finely minced garlic and fresh chopped basil. Sometimes I add balsamic vinegar, sometimes I don't. I brush olive oil on baguette slices and broil them for a minute; then rub a clove of fresh garlic. Heaven!

Italian salsa!

I rarely eat at chain food restaurants. If I do, I'll go to Applebee's and order their burgers. A while back, Tyler Florence created a bruschetta burger for Applebee's, but I don't think it's on the menu anymore (I think I haven't eaten there in over a year). I had a hankering for a grilled burger, and then I decided to create my own burger.

I kept the burger simple-- 80/20 fresh ground beef, salt & pepper. I was looking for ciabatta rolls (this summer, when I have more time, I will make my own), but I settled on fresh francesca rolls. I had slices of provolone cheese in my fridge, that was near the end of it's life (or I would have used mozzarella).

I'm ready for the big bite...


Instead of my delicious (if I do say so myself) oven garlic fries, I opted to make a fresh salad:

While shopping at my local produce stand, I spotted fresh golden beets for 25 cents each! I have a childhood aversion to red beets, because my mother served them from a can. I will eat roasted beets, though my husband loves them most. This time, I roasted them in foil-- for about 20 minutes, until tender. Sometimes, I roast them in balsamic, which I think pairs beautifully with roasted beets.

I bought locally grown salad greens, heirloom small tomatoes and I spotted some feta cheese in my fridge. I made my family favorite balsamic vinaigrette (minus the poppy seeds) that also pairs well with a strawberry spinach salad.

You can view all three printable recipe cards by scrolling to the end of this post.

This screams healthy!

Bruschetta Burgers on Foodista

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finsmom said...

This looks outstanding! Delish!

Love the colors :)

Kristen said...

It all looks so nice!

Donna-FFW said...

Debbie- I LOVE the idea of this bruscheta burger. It sounds absolutely fantastic!

T.W. Barritt at Culinary Types said...

You are so lucky to have a long tomato growing season! We won't see any garden tomatoes in the East for weeks. And, what I wouldn't give for golden beets!

Monica H said...

This meal looks fabulous, I don't even know where I'd start.


cali chic said...

We are huge fans of bruschetta at my house and the only burgers my man will eat are mine, so what a great way to combine the things we love! Clever girl!

Culinary Wannabe said...

So pretty and fresh looking - which is a hard thing to accomplish for a burger! Hope you had a wonderful weekend!

Cavalier said...

I'm hungry now! I use my garlicboss to rub fresh garlic on my bruschetta. I'll be doing this Saturday for sure.

Koekkener said...

Keep up the good work. It makes you famous. thanks for posting.

Monica H said...

Hello Miss Debby. I just made these burgers and added a handful of feshly grated parmesan and used Basil puree instead of the fresh- so good!

Mr. H enjoyed these quite a bit- thanks!

Diana's Cocina said...

Debby ~ I enjoy a delicious burger and I have a feeling this one will be on the top of my list! Have a great day.