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Summer Garlic Parmesan & Herb Burger
A juicy grilled burger stacked with melty Swiss cheese, crisp lettuce, tomato, and red onion — served between slices of toasted Jenny Lee Garlic Parmesan and Herb Bread. A fresh, hearty twist for your next backyard cookout.
Serves: 4 | Prep Time: 15 min | Cook Time: 15 min
Ingredients
• 8 slices Jenny Lee Garlic Parmesan and Herb Swirl Bread
• 1½ lb ground beef (80/20)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 4 slices Swiss or provolone cheese
• 1 large tomato, sliced
• ½ red onion, thinly sliced
• 4 leaves butter lettuce or green leaf lettuce
• 2 tbsp olive oil, for brushing bread
• 3 tbsp mayonnaise
• 1 tbsp mustard
Instructions
1. Make the sauce: Stir together the mayonnaise and Dijon mustard in a small bowl. Set aside.
2. Form the patties: Divide the ground beef into 4 equal balls and gently flatten into patties slightly wider than your bread slices (they'll shrink as they cook). Season both sides with salt, pepper, and garlic powder.
3. Toast the bread: Brush both sides of each slice of Jenny Lee Garlic Parmesan and Herb Swirl Bread with olive oil. Toast on the grill or in a skillet over medium heat until golden, about 1–2 minutes per side.
4. Grill the patties: Grill the patties over medium-high heat for 4–5 minutes per side for medium doneness, adding a slice of cheese on top during the last minute to melt.
5. Assemble the burgers: Spread the mayo-mustard sauce on the toasted bread. Layer with lettuce, the cheesy patty, tomato, and red onion. Top with the second slice of bread.
6. Serve: Slice in half and serve warm — perfect with a side salad or summer corn for an outdoor cookout.
Tips
• The garlic and Parmesan baked into the bread means you can go light on extra seasoning — let the bread's flavor shine.
• For a lighter summer option, grill the bread instead of pan-toasting for a smoky char that pairs beautifully with fresh tomato and onion.