Bruschetta Burger

Almost three weeks ago when I posted last, I assumed I would be back into the swing of things. Well, that obviously was not what happened. I haven't really had much to post because I haven't really made anything new. I have made easy, family favorites that I have already posted, or my mother-in-law made dinner for us. Oh it was so nice having my mom and then my mother-in-law here!
I am still having a little hard time adjusting to the life of a mother of two. I will confess that I have had a few hard days after my mother-in-law left trying to figure out how I would do it all - the housework, the cooking, taking care of a newborn, and entertaining a toddler without the television. I cried. I whined to my husband. I told myself "Enough!" I made some goals. I got organized (a bit). And I am feeling better about things. It is 3pm and I am still in my pajamas - but that's okay because today I have vacuumed, tidied up, done the dishes, made dinner, played Memory and playdough with my toddler. That may not seem like much, but for me, I think that isn't too bad!
Yesterday I was inspired when I saw a cooking show (what I watch when I am nursing sometimes) make bruschetta. My basil plant has been growing well and I thought that I would do something with it. So I decided to make an Italian Burger with a Bruschetta topping.
I am still trying to loose some "baby weight" (although these last few pounds are from the first baby, not the second). So I am trying to make things a little healthier now. I made these burgers with ground turkey and instead of fries, we had zucchini sticks and dipped them in marinara. I was pleasantly surprised with the whole meal!

Italian Turkey Burgers with Bruschetta Topping

For the Bruschetta (recipe from my friend Jenny):

4 Roma tomatoes, cubed
2 Tbsp fresh basil (I used about 10 leaves)
1/4 c grated Romano cheese
2 Tbsp olive oil
1 clove garlic, crushed
seasoning salt to taste
ground black pepper to taste
2 Tbsp balsamic vinegar

In a medium bowl, mix tomatoes, dried basil, cheese, olive oil, garlic, vinegar, seasoned salt and ground black pepper.
Cover and chill in the refrigerator 8 hours, or overnight, before serving.

For the Burgers:

1 19oz package of ground turkey
1 Tbsp olive oil
1 tsp fresh rosemary
1 tsp fresh thyme
2 tsp garlic powder
2 tsp onion powder
pinch red pepper flakes
1 Tbsp Worcestershire sauce
1/2 cup freshly grated Romano cheese
Seasoning Salt
Fresh ground black pepper

Combine all ingredients until well incorporated, but don't overmix. Test the seasoning by taking a teaspoon of the mixture and cook. (see here) Adjust seasoning as needed. Divide meat mixture into 4 equal portions. Shape into patties. Cook on grill or skillet (medium high heat) until done.
Top with bruschetta topping and a toasted bun. Serve with zucchini "fries" - cut zucchini into the french fry shape, toss with olive oil, salt and pepper, and roast under broiler until browned.

If you have leftovers:

Crumble meat over a bed of lettuce, top with bruschetta and use the bruschetta liquid as your salad dressing. Delicious! (that was my lunch today!)