Hope everyone had a happy mother’s day yesterday!
My husband shared in his sermon that Anna Jarvis was the woman who campaigned to start a “Mother’s Day” observation in the US. Apparently, she campaigned hard until her idea was accepted and President Woodrow Wilson declared the 2nd Sunday of May officially “Mother’s Day” every year.
However, Jarvis’ celebration over the acceptance of her holiday quickly turned to her campaigning heavily against the commercialization of the holiday. By the time of her death, she was heading a petition to end “Mother’s Day.”
I have to wonder, how did Ms. Jarvis not realize that card makers and florists and stores of many kinds would not immediately try to capitalize on this new holiday??
Anyway, with that being said, I don’t put a whole lot of stock in Mother’s Day and certainly don’t expect any gifts, etc. However, a wonderful family in our church invited us over for lunch on Sunday and we enjoyed spending the afternoon with them. Our little girl enjoyed it too and was jabbering and shrieking loudly for much of the time!
She was worn out by the time we got home and slightly crabby until bedtime. We decided to postpone our dinner until after she went to bed. It seems like we have been eating dinner so late recently, but it’s really nice to be able to eat in peace and quiet with just the two of us.
The hubby wanted to grill out for me (yes, for Mother’s Day) since we just bought a grill, and I haven’t gotten to use it yet. (He also bought me a kiddie pool – I guess it’s technically for the baby, but she is a good excuse for me to be able to sit out in the kiddie pool!!) I picked out these delicious sounding Bruschetta Burgers. He mixed up the patties and did the grilling, while I made the bruschetta and avocado spread.
Don’t be scared by the amount of ingredients, this is actually very simple to put together. It comes together super fast, except for the actual grilling part. The bruschetta ingredients and avocado spread ingredients are all just mixed together, so the only thing you have to do is a little bit of chopping and measuring.
My favorite part of the burgers is definitely the avocado spread, it is sooo delicious! Also, you can use whatever ground meat you have on hand; we actually used deer meat for these since the hubby is an avid outdoorsman. I’m guessing most of you probably don’t have deer meat on hand though, so ground beef or turkey will be fine too 🙂
Bruschetta Burgers with Avocado Spread
Adapted from: Barbara Bakes
Yield: 3 burgers
For the burgers:
1/2 pound ground meat
1/4 cup shredded mozzarella cheese
1 teaspoon minced garlic
3 slices mozzarella cheese
1 Tablespoon butter, melted
3 Ciabatta rolls
For the bruschetta:
4 Roma tomatoes (or about 1 cup), diced and seeds/juice removed
1/2 teaspoon minced garlic
1/4 cup fresh basil, chopped (I use my kitchen shears so the basil doesn’t brown)
1 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1 1/2 teaspoons grated Parmesan cheese
salt and pepper to taste
For the avocado spread:
1 avocado, pitted and chopped
1/2 cup mayonnaise
1/8 teaspoon garlic salt
pepper to taste
- Combine the meat, shredded cheese and garlic. Form into 3 patties. Grill until cooked through and no longer pink in center. Place 1 cheese slice on each burger for the last minute of grilling. Brush melted butter on insides of rolls and place on grill until toasted.
- Combine all ingredients for bruschetta. Refrigerate until ready to use.
- In a small bowl, lightly mash the avocado so there are some chunks and some mashed. Mix in the rest of the ingredients for the avocado spread and refrigerate until ready to use.
- To assemble the burgers, spread the avocado spread on the bottom bun. Place the burger on top, then add the bruschetta and the top of the bun.