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Beefstro Bruschetta Burgers

 Beefstro Bruschetta  Burgers
“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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Grill burgers, covered, over medium
  • heat or broil 4 in. from heat for 3-4 minutes on each side or 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

2 of 2

Beefstro Bruschetta Burgers (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.