Bruschetta burgers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Pam Coombes | ||
| 1 | tablespoon | + 1 tsp olive oil |
| 1 | teaspoon | Minced garlic |
| 4 | Crusty hamburger rolls, splt | |
| In half | ||
| 1 | bunch | Scallions, trimmed |
| ⅛ | teaspoon | Salt |
| 2 | teaspoons | Chopped fresh thyme leaves |
| Or 1/2 tsp dried | ||
| ½ | teaspoon | Freshly cracked black |
| Peppercorns | ||
| 1 | pounds | Lean ground beef |
| 8 | slices | Ripe tomato |
| ½ | cup | Crumbled goat or feta cheese |
Directions
Heat grill or broiler. Mix olive oil and garlic in a cup. Brush over cut sides of rolls. Grill cut-side down or broil cut side up until toasted, about 30 seconds. Remove rolls to a serving platter. Grill or broil scallions 2 minutes per side or until lightly charred. Cut each in half crosswise. Mix salt, thyme, and cracked peppercorns in another cup. Shape beef into 4 patties. Sprinkle both sides with thyme mixture. Grill or broil 2½ to 3 minutes per side to medium doneness. Meanwhile put 2 slices of tomato and half the scallion pieces on bottom half of each roll. Top with a burger, cheese and remaining scallion pieces. Cover with roll tops. Per Serving: 457 cal, 28 g pro, 26g car, 27 g fat, 83 mg chol, 466 mg sod.