Burger and Fries Friday: Bruschetta Burgers

It's spring! Yay! And also: HA. The joke is on us, because it was 19 degrees outside this morning. It was so cold, in fact, that my digital temperature display simple read: ICE. I think it, too, has just given up and decided to go into hibernation until warmer temperatures finally arrive.

It may still feel like winter outside where I live, but the fact is that it is spring, so I'm craving all kinds of spring and summer favorites -- one of which is bruschetta. Man, I love bruschetta. When I saw this idea for a burger, I couldn't believe I'd never thought of it before. Fresh, flavorful bruschetta, piled atop a cheeseburger. Betstill my heart.

I used my friend W's recipe for brushcetta, because her recipe is what I always use. It's just the best. I topped the burgers with provolone cheese, a generous pile of the bruschetta, and a smear of balsamic-infused mayonnaise, and put the whole business on a bun that I broiled like garlic bread. Ohhh yeah. That's really all I can say.

Bruschetta Burgers

inspired by Cookies and Cups

1/2 cup mayonnaise

1 tablespoon balsamic vinegar (more to taste, if desired)

6 Roma tomatoes, seeded and chopped

1/4 cup basil, sliced into a chiffonade

1/4 cup finely-shredded asiago cheese

1 tablespoon grated onion

1 garlic clove, finely grated

Salt and pepper to taste

Extra-virgin olive oil (I usually use a couple of tablespoons)

4 hamburger burger patties

Salt and pepper to taste

4 slices provolone cheese

4 sandwich buns

1/4 cup butter, softened

1 teaspoon garlic powder

1 teaspoon dried Italian seasoning

Pinch each of salt and pepper

1. Combine the mayonnaise and balsamic vinegar in a small bowl; refrigerate until serving.

2. Combine tomatoes, basil, asiago, onion, garlic, salt and pepper, and olive oil in another small bowl; cover and refrigerate until serving.

3. Heat a large skillet over medium-high heat. Season burger patties with salt and pepper and cook, turning once, until desired doneness. Top each patty with a slice of cheese and remove from heat.

4. Combine butter, garlic powder, Italian seasoning, and salt and pepper. Spread evenly over each bun half and place buttered-side-up on a baking sheet. Broil until browned and fragrant.

5. Serve the hamburgers on the garlic bread buns, topped with a generous pile of bruschetta and a slather of the balsamic mayonnaise.