Bruschetta Burger Recipe

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Bruschetta Burger

Bekka Lambert


This is my take on a restaurant favorite. You can always eat my recipes even if you're not a "glutie" like me. Just use whichever full-gluten bread you like. A nice garlicky focaccia would be excellent!

pinch tips: How to Use a Meat Thermometer





45 Min


15 Min


1 pkg
frozen gluten-free focaccia (or pizza dough or texas garlic toast)
1 lb
ground beef
1 tsp
black pepper
1/2 tsp
sea salt
1/2 tsp
garlic powder
1 lb
roma tomatoes. diced
red onion, finely diced
1/2 to 1
bulb garlic, roasted & diced
3 Tbsp
fresh basil, chiffonade
1/2-inch thick slices mozzarella cheese
prepared basil pesto
1/2 c
balsamic vinegar
1/2 c
concord grape juice

Directions Step-By-Step

Thaw focaccia and cut into 4 approx. 4X4" squares then slice like a bun; brush with a little olive oil and set aside. If using pizza dough, brush with some oil, garlic, and herbs and cook according to package directions; if using Texas garlic toast, just lightly toast.
Combine next three ingredients for the burger; shape into 4 patties.
Combine next 4 ingredients for bruschetta, salt and pepper to taste.
Grill burgers to desired temperature. Lightly grill the focaccia (or bread) towards the end of grilling the meat.
While those are grilling, combine vinegar and juice in a saucepan, bring to a boil, then simmer until thick and syrupy. This is your balsamic reduction.
Now for the fun part! Build sandwich in this order, from the bottom up: bottom "bun"; a tsp. or two of the pesto, smeared; burger patty; slice of mozzarella; a quarter of the bruschetta; a drizzle of the balsamic reduction; top "bun."

About this Recipe