Bruschetta Burger
Prepared over the stove or on the grill and topped with Heinen’s fresh bruschetta, this burger is an elevated spin on a classic summer meal, and all you have to do it cook it because the prep work is done by Heinen’s! That’s a win for anyone!
Yoko Segawa of Yoko’s Kitchen
Yoko Segawa of Yoko’s Kitchen
Recipe - Heinen's of Rocky River
Bruschetta Burger
Prep Time5 Minutes
Servings1
Cook Time20 Minutes
Ingredients
Heinen's extra virgin olive oil, for cooking
2 Heinen's gourmet burgers
½ Heinen's fresh mozzarella cheese ball
4 slices Heinen's sourdough, toasted
1 cup Heinen's arugula
¼ cup bruschetta
4–6 fresh basil leaves
Heinen's balsamic glaze
Heinen's frozen straight cut fries, for serving
Directions
- Grease a skillet with oil and heat over medium-high heat. Add the burgers. Turn the heat down to medium and sear until golden brown on the bottom.
- Flip and cook the other side until cooked throughout and the internal temperature reaches 160°F. Cover with the lid if necessary.
- Add the mozzarella on top during the last few minutes of cooking and cover with a lid to melt the cheese. Remove the cooked burgers from the skillet and set aside.
- Serve the burgers on sourdough with arugula, Heinen’s fresh bruschetta, basil, and a drizzle of Heinen’s balsamic glaze.
5 minutes
Prep Time
20 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
Heinen's Extra Virgin Olive Oil, 16.9 Ounce
$7.99$0.47/oz
Beef Two Brothers Seasoned Burger, 1 Pound
$8.99 avg/ea$8.99/lb
Heinen's Fresh Mozzarella Ball, 8 Ounce
$4.79$0.60/oz
Sourdough Loaf, 16 Ounce
$3.99$0.25/oz
Heinen's Baby Arugula, 6 Ounce
$3.50$0.58/oz
Cucina Amore Artichoke Bruschetta, 7.9 Ounce
$6.09$0.77/oz
Fresh Basil, 0.67 Ounce
$2.99$4.46/oz
Heinen's Glaze With Balsamic Vinegar Of Modena, 7.3 Ounce
$5.89$0.81/oz
Heinen's Straight Cut Fries, 24 Ounce
$4.89$0.20/oz
Directions
- Grease a skillet with oil and heat over medium-high heat. Add the burgers. Turn the heat down to medium and sear until golden brown on the bottom.
- Flip and cook the other side until cooked throughout and the internal temperature reaches 160°F. Cover with the lid if necessary.
- Add the mozzarella on top during the last few minutes of cooking and cover with a lid to melt the cheese. Remove the cooked burgers from the skillet and set aside.
- Serve the burgers on sourdough with arugula, Heinen’s fresh bruschetta, basil, and a drizzle of Heinen’s balsamic glaze.