With the bumper crop of produce available right now, use up what’s left of the tomato patch to top this bunless burger recipe. They go really well with garlicky mashed potatoes and a steamed veggie. This is a quick and easy dinner recipe!
Busy Mom Tip: Make the meat patties with the fresh ground beef, freeze them in a single layer on a cookie sheet, then wrap them with cling wrap and tin foil. Thaw before you fry them up.
Beef Patties:
1 egg
1/4 cup dry bread crumbs
2 cloves garlic, minced
2 tsp dried Italian herb seasoning
1/4 tsp each salt and pepper
1 lb lean ground beef
1 tsp vegetable oil
Bruschetta topping:
1 1/4 cups seeded and chopped Roma tomatoes (they are meatier)
2 tsp olive oil
1/4 tsp each salt and pepper
1 clove garlic, minced
1 tbsp minced fresh basil
1 tbsp fresh Parmesan cheese
In a bowl, whisk together the egg, bread crumbs, garlic 2 Tbsp water, Italian seasoning, salt, and pepper. Add the beef and mix well. Form into four 1/2 inch thick beef patties.
In an oven proof skillet, heat up the oil and fry the beef patties in an oven proof pan until browned and cooked through. You could BBQ them, if you wish.
While the beef patties are cooking, mix together the bruschetta toppings in a bowl. Spoon it over the patties, heaping onto each one. If you are using an oven proof fry pan, put the entire thing under the broiler for a few minutes until the cheese begins to melt.
If you barbecued the burgers, put them in a pan and heap the topping on before broiling.
Makes 4.