Bruschetta burgers

Yield: 4 Servings

Measure 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
1 pounds Lean ground beef
8 slices Ripe tomato
½ cup Crumbled goat or feta cheese

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.

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