Bruschetta burgers are juicy, seasoned burgers topped with fresh mozzarella and an easy, flavorful bruschetta mixture. They’re a fun way to add fresh seasonal flavor to burger night.
If you’re looking for a way to change up burger night, these bruschetta burgers are a great place to start. As with my bruschetta chicken, fresh mozzarella and a simple tomato basil topping add plenty of flavor while keeping the recipe easy enough for weeknights.
They’re especially good during tomato season when fresh tomatoes and basil are at their best. The combination of juicy burgers, creamy mozzarella, and fresh bruschetta topping creates a simple summer dinner that’s anything but boring.
Ingredient notes and substitutions
- Garlic powder: You can substitute minced garlic for the garlic powder.
- Ground beef: I like to use beef that’s about 80/20 or 85/15 for grilling burgers because the fat helps to keep the burgers juicy as they cook.
- Balsamic glaze: If you don’t have any balsamic glaze, you can drizzle balsamic vinegar over the top.
How to make bruschetta burgers
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: To make the burger patties. divide the ground beef into 4 equal portions and gently form into patties.
Step 2: Season both sides with salt, pepper, Italian seasoning, and garlic powder.
Step 3: Preheat grill to medium-high heat.
Step 4: Grill burgers for about 4–5 minutes per side, or until cooked to your preferred doneness.
Step 5: While the burgers are cooking, combine the Roma tomatoes, red onion, garlic, basil, olive oil, balsamic vinegar, and salt. Toss to combine.
Step 6: During the last minute of cooking, add the sliced mozzarella and let it melt.
Step 7: To assemble, place the burger patty on the bottom bun. Top with bruschetta mixture, additional fresh basil, and a drizzle of balsamic if desired.
Recipe Tips!
- Use ripe tomatoes: The tomatoes give the bruschetta topping a lot of its flavor, so choose good, fresh tomatoes.
- Drain excess liquid: If the tomato mixture gets too juicy, drain off a little liquid before topping the burgers.
- Don’t overwork the burger mixture: Gently mix and shape the patties for the best texture.
- Add the mozzarella near the end of cooking: This gives it time to soften without completely melting away.
- Serve immediately: The contrast between the warm burger and fresh topping is best right after assembling.
- Serving suggestions: The burgers go well with sides like panzanella, pasta salad, green salad, or fruit salad.
Storage
Store any leftover burgers in an airtight container. They are best eaten within 1-2 days.
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Bruschetta Burgers
Equipment
Ingredients
Burgers
- 1 pound lean ground beef 80/20 works well
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Toppings
- 3 Roma tomatoes diced
- 2 tablespoons finely diced red onion or shallot
- 2 cloves garlic minced
- ¼ cup chopped basil
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
Serving
- 4 hamburger buns
- 8 ounces fresh mozzarella sliced
- fresh basil leaves
- balsamic glaze
Instructions
- To make the burger patties. divide the ground beef into 4 equal portions and gently form into patties.1 pound lean ground beef
- Season both sides with salt, pepper, Italian seasoning, and garlic powder.1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder
- Preheat grill to medium-high heat.
- Grill burgers for about 4–5 minutes per side, or until cooked to your preferred doneness.
- While the burgers are cooking, combine the Roma tomatoes, red onion, garlic, basil, olive oil, balsamic vinegar, and salt. Toss to combine.3 Roma tomatoes, 2 tablespoons finely diced red onion or shallot, 2 cloves garlic, ¼ cup chopped basil, 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, ½ teaspoon kosher salt
- During the last minute of cooking, add the sliced mozzarella and let it melt.8 ounces fresh mozzarella
- Assemble: Place the burger patty on the bottom bun. Top with bruschetta mixture, additional fresh basil, and a drizzle of balsamic if desired.4 hamburger buns
Notes
- Garlic powder: You can substitute minced garlic for the garlic powder.
- Ground beef: I like to use beef that’s about 80/20 or 85/15 for grilling burgers because the fat helps to keep the burgers juicy as they cook.
- Buns: You can use hamburger buns or use small square ciabatta rolls for the buns.
- Balsamic glaze: If you don’t have any balsamic glaze, you can drizzle balsamic vinegar over the top.
- Nutrition values are estimates and do not include the bun.
Nutrition
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