Bruschetta Burger

Bruschetta Burger Recipe

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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!


★★★★★ 2 votes

45 Min
15 Min


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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

How to Make Bruschetta Burger


  • 1Thaw 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.
  • 2Combine next three ingredients for the burger; shape into 4 patties.
  • 3Combine next 4 ingredients for bruschetta, salt and pepper to taste.
  • 4Grill burgers to desired temperature. Lightly grill the focaccia (or bread) towards the end of grilling the meat.
  • 5While 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.
  • 6Now 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."

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