One night while on the way home from work in downtown Boston, I remembered that we had no buns for the burgers I was craving that night for dinner. What to do? I definitely didn’t feel like getting in the car after a long train/bus commute home to go to the store for just one item. In such a big city you think there would be a small grocery store or two, but no. Only one in the whole city and it was way across town.
So I improvised, popping into one of those sandwich places that are normally so crowded during the day but not at all at night as busy commuters rush home. I am not going to openly plug them but they make their own flat bread in brick ovens for the sandwiches and are famous for making custom salads too. I was excited to buy fresh, hot, tasty, flat bread for my burgers.
All the way home (Resisting the urge to immediately tear into the warm bread. ) I modified my burger plans to “fit” the bread. I decided to make the burgers thin; so two patties per bread. The bread is rectangular so this would work better. Than I remembered I had some provolone cheese so I knew I would reheat the bread and get the cheese all melt-y before adding the burger patties.
But then I decided regular ketchup would never do. Too pedestrian for such a gourmet approach to a burger.
Since I had tons of fresh tomatoes still coming out of the garden I knew “fresh” was the way to go…
A classic “bruschetta” of chopped tomatoes, fresh basil, thin sliced red onions, olive oil, salt, pepper and a dash of balsamic vinegar.
Add in as much as you like and enjoy a “bruschetta burger!”