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Open Face Burger with Tomato Compote
Open Face Burger with Tomato Compote
Meat and Poultry
Ingredients
- 1 lb ground beef
- 1 egg
- 1/2 cup panko
- 1 tablespoon Fustini's 18 Year Traditional balsamic
- Kosher salt & freshly ground black pepper
- 4 slices sourdough bread
- 4 slices Gouda cheese
- 4 slices of cooked bacon
- 1 cup cherry tomatoes, halved
- 1 garlic clove, minced
- 1 tablespoon Fustini's Garlic olive oil, plus more for toasting
- microgreens for garnish
Directions
- Preheat grill to medium-high. In a medium bowl, combine ground beef, egg, panko, and balsamic. Season to taste with salt and pepper. Divide mixture by 1/4's. Take each 1/4 and create a burger patty. Place patties on the prepared grill and grill to the desired doneness. Remove to a plate to rest.
- Drizzle olive oil on bread slices and toast (either on the grill, in a sauté, pan, or in the oven). When lightly toasted, remove to plate and top with a slice of cheese to get melty.
- In a small bowl, combine tomatoes, garlic, and olive oil. To assemble, place the cooked burger on top of each bread/cheese slice. Top with bacon and finish with tomato compote. Garnish with microgreens.
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