The Bruschetta-bout it Burger
An angus beef patty topped with bruschetta and mozzarella cheese, dressed lightly with balsamic vinegar on toasted french bread. Comes with a light salad.
First - the bru. I chopped up some roma tomatoes and basil and tossed them together with some olive oil. I use California Olive Ranch oil, and I think it’s delicious. I definitely recommend you go out and get a bottle (it’s cheap too!). Then I added in a little bit of balsamic vinegar, just enough to get some extra flavor in there, without drowning the basil.I cooked the burger in some butter, and added some mozzarella. At first I was going to go sans queso - but I decided it would give it some extra flavor and help hold the bruschetta in place (this proved to be the best decision). I don’t own a toaster, so I toasted the bread on a very hot dry fry pan instead.
This burger was astoundingly delicious! I think it’s tied with The Foot Feta-ish Burger for my favorite so far.The basil with the light balsamic and mozz made a perfect flavor combination. The french bread really added to it too, making it feel more sandwichy than burgery. It was so good I made another one!this is a really good blog.
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