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Beefstro Bruschetta Burgers Recipe

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“My mom always ate her hamburger on top of a salad. I thought it was quite unusual as a child, but I adjusted the concept to make it a light and tasty meal for the whole family!” Devon Delaney - Princeton, New Jersey

This recipe is:

Healthy

Quick

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Beefstro Bruschetta Burgers Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

3 tablespoons Dijon mustard
3 tablespoons reduced-sugar apricot preserves
1 tablespoon prepared horseradish
2 thin slices prosciutto or deli ham, chopped
1 pound lean ground beef (90% lean)
3/4 teaspoon salt-free lemon-pepper seasoning
8 slices French bread (1/2 inch thick)
1 cup fresh arugula or baby spinach
2 ounces Brie cheese, cut into eight thin slices
1/4 cup julienned roasted sweet red peppers

Directions

In a small bowl, combine the mustard, preserves and horseradish. In a small skillet coated with cooking spray, cook and stir prosciutto over medium heat until lightly browned. Set aside.
In a large bowl, combine ground beef and lemon-pepper. Shape into eight patties.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from heat for 3-4 minutes on each side until a thermometer reads 160° and juices run clear. Remove and keep warm.
Grill or broil bread for 1-2 minutes on each side or until toasted. Spread each slice of toast with 1-1/4 teaspoons reserved mustard sauce. Layer each with arugula, a burger, a cheese slice and 1-1/4 teaspoons additional sauce. Garnish with peppers and prosciutto. Serve immediately. Yield: 4 servings.

Nutritional Facts 2 bruschetta burgers equals 329 calories, 14 g fat (6 g saturated fat), 76 mg cholesterol, 767 mg sodium, 20 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Beefstro Bruschetta Burgers in Healthy Cooking October/November 2008, p60

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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