BRUSCHETTA BEEF PATTIES
Tasty burger, either serve on a bun of your choice or as patties with mashed potatoes and the juices as a sauce.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, whisk together egg, bread crumbs, garlic, 2 tablespoons water, herb seasoning and half each of the salt and cayenne pepper; add beef and mix well.
- Form into four 1/2 inch thick patties.
- In ovenproof frypan, heat oil over medium high heat; fry patties until bottoms are browned, about 6 minutes.
- Turn; cook for 2 minutes more.
- Meanwhile, in a bowl, mix together tomatoes, green pepper, onion, parsley and remaining salt and cayenne pepper.
- Spoon onto patties; sprinkle with cheese.
- Broil 4 inches from heat until cheese begins to brown and pattties are no longer pink inside, about 4 minutes.
BRUSCHETTA BURGERS
This burger is very TASTY. If you love bruschetta and pesto...you will enjoy these! I now crave them regularly. The bruschetta that is used for making this is my creation and it is Recipe#222776. Hope you enjoy as much as I do!!! Cheers!
Provided by Chef Decadent1
Categories < 30 Mins
Time 30m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine ground beef,steak spice( I use Montreal steak spice), egg and oatmeal. Form into patties. Barbeque patties over medium heat on barbeque turning frequently for approximately 5 minutes per side.
- In the mean time prepare Red carpet brushetta using recipe #222776. This is a key ingredient for the recipe!
- Prepare buns or foccacia (foccacia is the most tasty for these burgers).
- On one half of the bun spread the mayonnaise and top with mozzarella cheese. Heat bun until cheese is melted. Place the cooked burger patty atop the side of the bun with the mozzarella cheese on it. Top the burger patty with basil pesto followed by Red carpet Bruschetta #222776 approximately 1-2 tbsp to taste.
- Now you are ready to enjoy!
Nutrition Facts : Calories 336.7, Fat 11.9, SaturatedFat 3.8, Cholesterol 85, Sodium 389.4, Carbohydrate 33.4, Fiber 1.9, Sugar 1.3, Protein 22.5
SUNNY'S EASY BRUSCHETTA BURGER
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, add the ground chuck, onion and oregano. Sprinkle the salt evenly over the bowl and add a hefty amount of black pepper. Gently mix, divide into 4 balls and allow to dry-marinate at room temperature for 1 hour.
- Preheat a gas grill or large griddle on high.
- Divide each ball in half to create 8 smaller balls, then press each into a thin flat patty between 1/4 and 1/8 inch thick. The easiest way to do this is between 2 pieces of parchment paper, using a glass or rolling pin. Brush the top side of each patty with the olive oil. Add the patties oiled-side down to the grill and cook until the edges are golden, about 5 minutes. Top half of the patties with the Parmesan and cover each with another patty, creating 4 sandwiched patties. Turn off the heat and cover with aluminum foil or an upside-down metal bowl to tent for just 2 minutes.
- Place the patties on a garlic bread round (crust-side down) and top each with some tomatoes and basil and a drizzle of balsamic syrup. Top with another garlic bread round (crust-side up) and serve.
BRUSCHETTA
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
- Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
BEEF BRUSCHETTA SKILLET
This easy beef skillet has bruschetta-style ingredients and is ready in just 30 minutes. Oh, and it's better for you too. Win, win, win.
Provided by My Food and Family
Categories Beef
Time 30m
Yield Makes 4 servings, 1-1/2 cups each.
Number Of Ingredients 8
Steps:
- Cook meat in hot oil in large nonstick skillet on medium-high heat 2 min. or until evenly browned, stirring frequently. Remove meat from skillet; set aside.
- Add next 4 ingredients to skillet. Bring to boil. Stir in rice; return to boil.
- Stir in meat; top with cheese. Cover. Simmer on medium-low heat 8 to 10 min. or until heated through.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
ITALIAN STEAK BRUSCHETTA
This recipe combines my favorite things to eat: toast, steak, bruschetta topping and delicious pancetta. It's looks so pretty on the plate! This five-ingredient appetizer is easy to prepare but will have everyone thinking you spent a long time in the kitchen. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, sprinkle steak with salt and pepper; place on a 15x10x1-in. baking pan. Broil 3-4 in. from heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes. Cut steak into thin slices., Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 30-45 seconds on each side. Top with bruschetta topping, arugula, steak and pancetta.
Nutrition Facts : Calories 154 calories, Fat 7g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 635mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
BRUSCHETTA STEAK
My husband and I love bruschetta, especially in the summertime with fresh tomatoes and herbs from our garden. -Kristy Still, Broken Arrow, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine first six ingredients; stir in 1/4 teaspoon salt., Sprinkle beef with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Top with tomato mixture. If desired, sprinkle with cheese.
Nutrition Facts : Calories 280 calories, Fat 19g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 519mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
BEST EVER BRUSCHETTA
I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.
Provided by sofie-a-toast
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
- Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
- Slice the bread into individual pieces and spoon the mixture on top.
Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8
EASY BRUSCHETTA
I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.
Provided by JANWEISBERGER
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
- Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
- Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 g
BARBECUE BEEF PATTIES
Marlene Harguth of Maynard, Minnesota fixes these family-pleasing patties that taste like individual meat loaves. Barbecue sauce brushed on top gives them fast flavor.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine egg, 1/4 cup barbecue sauce, cornflake crumbs and salt. Add beef and mix well. Shape into four oval patties, about 3/4 in. thick. , Place in a greased 11x7-in. baking pan. Spread with remaining barbecue sauce. Bake, uncovered, at 375° for 25-30 minutes or until meat is no longer pink and thermometer reads 160°; drain.
Nutrition Facts : Calories 324 calories, Fat 16g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 739mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 26g protein.
ITALIAN-STYLE BRUSCHETTA
Light and fresh for a quick tasty appetizer.
Provided by Francine Lizotte Club Foody
Categories Appetizers and Snacks Bruschetta Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
- Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 28.5 g, Fat 11.1 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 281.4 mg, Sugar 3.7 g
BEEF TENDERLOIN BRUSCHETTA WITH BROWN BUTTER
I'll be making this at my mother-in-law's house tonight. (I already did all the prep work.) I list the serrano chili as optional because I won't be using it. (The wife thinks ground black pepper is hot.) This recipe originally was found in "Cooking Light" magazine (March 2006).
Provided by John J. OSullivan
Categories Mango
Time 55m
Yield 16 bruschetta, 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine first seven ingredients in a small bowl; cover and let stand at room temperature for 15 minutes.
- Heat oil in a small nonstick skillet over medium-high heat. Add 1 mustard seed to pan; cook until seed pops (about 90 seconds). Add remaining seeds; stir to coat with oil. Cover and cook seeds for 30 seconds or until they begin to pop, gently shaking the pan. Stir in butter and cover. Cook until one second passes between pops, shaking pan constantly (about 30 seconds). Remove from heat. Scrape mustard seed mixture into mango mixture; stir gently. Let stand 5 minutes.
- Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/8 teaspoons salt and pepper. Add beef to pan; cook three minutes on each side or until desired degree of doneness. Let rest 5 minutes. Slice across the grain into very thin slices.
- Divide beef slices evenly among baguette slices. Top each bruschetta with 1 1/2 teaspoons mango mixture. Serve immediately.
Nutrition Facts : Calories 102.4, Fat 5.4, SaturatedFat 2, Cholesterol 11.9, Sodium 207.6, Carbohydrate 9.5, Fiber 0.7, Sugar 1.8, Protein 3.9
BEEF PATTIES
Uncooked patties can be stored in the freezer and go straight into the oven when ready to use; they bake in just 15 minutes.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 18 patties
Number Of Ingredients 19
Steps:
- To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
- With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
- For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
- Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
- Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
- Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.
ROAST BEEF BRUSCHETTA
Make and share this Roast Beef Bruschetta recipe from Food.com.
Provided by CookingONTheSide
Categories Roast Beef
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees.
- Brush both sides of bread slices with oil.
- Place on ungreased cookie sheet.
- Bake about 5 minutes or until crisp.
- Cool 5 minutes.
- Meanwhile, cut each tomato into 6 slices; set aside.
- Spread cream cheese over each bread slice.
- Top with beef; sprinkle with pepper.
- Top with tomato slices and onion.
ROAST BEEF BRUSCHETTA
Roast beef and cream cheese spread make basic bruschetta more hearty and flavorful.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 30
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Brush both sides of bread slices with oil; place on ungreased cookie sheet.
- Bake about 5 minutes or until crisp. Cool 5 minutes.
- Spread cream cheese over each slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 10 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 130 mg, Sugar 2 g, TransFat 0 g
GARLIC BEEF BRUSCHETTA
A few easy ingredients on toasted French bread spells yum for a quick-fix potluck or picnic appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 30
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Brush both sides of bread slices with oil. Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.
- Spread cream cheese over each slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.
Nutrition Facts : Calories 55, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg
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