Bruschetta Burger

By jenlin

Ingredients

• 1 1/3 pounds ground chuck
• 1/4 cup grated red onion (grated on a box grater)
• 1/4 cup chopped fresh oregano
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper
• 1/4 cup olive oil
• 2 ounces shaved Parmesan
• 2 loaves frozen garlic bread (or 8 pieces frozen Texas toast garlic bread), cooked as directed, cut into 8 bun-size circles (see Cook's Note)
• 4 Roma tomatoes, seeded and chopped
• 1/2 cup torn fresh basil
• Balsamic syrup, to taste

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

In a large bowl, add the ground chuck, onion and oregano. Sprinkle the salt evenly over the bowl and add a hefty amount of black pepper. Gently mix, divide into 4 balls and allow to dry-marinate at room temperature for 1 hour.

Preheat a gas grill or large griddle on high.

Divide each ball in half to create 8 smaller balls, then press each into a thin flat patty between 1/4 and 1/8 inch thick. The easiest way to do this is between 2 pieces of parchment paper, using a glass or rolling pin. Brush the top side of each patty with the olive oil. Add the patties oiled-side down to the grill and cook until the edges are golden, about 5 minutes. Top half of the patties with the Parmesan and cover each with another patty, creating 4 sandwiched patties. Turn off the heat and cover with aluminum foil or an upside-down metal bowl to tent for just 2 minutes.

Place the patties on a garlic bread round (crust-side down) and top each with some tomatoes and basil and a drizzle of balsamic syrup. Top with another garlic bread round (crust-side up) and serve.