Guilty Eats
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Bruschetta burgers are now a thing and it’s not what you think

By Sarah Perchikoff

PENTICTON, CANADA - JUNE 9: A tomato and cheese bruschetta is served at a Farmer's Market on June 9, 2013 near Penticton, British Columbia, Canada. Located across the U.S. Border in the northeast corner of Washington State, the Okanagan Valley is marked by an 83 mile long Okanagan Lake and has become a major Canadian retirement center and vacation destination. (Photo by George Rose/Getty Images)
PENTICTON, CANADA - JUNE 9: A tomato and cheese bruschetta is served at a Farmer's Market on June 9, 2013 near Penticton, British Columbia, Canada. Located across the U.S. Border in the northeast corner of Washington State, the Okanagan Valley is marked by an 83 mile long Okanagan Lake and has become a major Canadian retirement center and vacation destination. (Photo by George Rose/Getty Images) /
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Bruschetta burgers are now a thing and you can make them with this recipe

Who doesn’t love a burger? They’re delicious! Even if you don’t eat meat, there are so many options out on the market now that there’s something for everyone. But sometimes, people try to get a little too creative and that (in my opinion) is what happened when Delish decided to make these bruschetta tomato burgers.

It sounds good, right? Who wouldn’t like a crossover of bruschetta and burgers? But weird things start to happen when you take away the bun (why do we hate bread so much?!). Let’s take a look.

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This recipe calls for ground turkey, grated Parmesan cheese, minced garlic, basil, balsamic vinegar, salt and pepper, olive oil, fresh mozzarella (yum!), tomatoes, spinach, and a balsamic glaze of your choice. All these ingredients are pretty basic and sound good. What could go wrong? It’s how the ingredients are combined that causes the problem.

First step: combine the ground chicken, Parmesan, garlic, basil, and balsamic vinegar together. Add some salt and pepper and then form the mixture into five small patties. You want them to be about the size of the tomatoes you have. Do you see where this is going?

This bruschetta burger recipe replaces the bun with something unexpected

Ok, next step. Heat oil in a large skillet, add the patties and cook them for about six minutes on the first side and four minutes on the other. Top with the fresh mozzarella and then put a cover on the skillet. Leave it for 2-3 minutes to let the cheese get nice and gooey and to let the chicken finish cooking. If you’re worried about whether it’s done or not, carefully cut a little piece from the bottom. If you don’t see any pink you’re good.

Next, cut the tomatoes in half, but make sure you’re not cutting through the stem. You want to cut through the belly of the tomato. Add a little salt and pepper to each half for flavor and place a few spinach leaves on the bottom half. Put your chicken burger patty on top of that, then basil, and your balsamic glaze. To finish it up, place the other half of the tomato (cut side down) on the top.

That’s right; the tomato is the bun. How you eat these without a knife and a fork is anyone’s guess. Even with a silverware, it’s going to be tough to get a knife through all those layers. Sure, these bruschetta burgers look pretty, but you’re going to need at least five napkins and maybe a Tide pen after you’re done eating.

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What do you think of these bruschetta burgers? Let us know in the comments below!

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