Burgers & Sandwiches / Sauces & Marinades

Backyard Brick Oven burger

It’s another recipe brought to you by McCormick’s Grill Mates! [INSERT THEIR SLOGAN HERE]*

For once, it didn’t rain in Philadelphia this July. So I took advantage of nature’s good nature and put together another burger for my McCormick’s series. The seasoning of choice this time around was Backyard Brick Oven, which makes me think of pizza.

This recipe uses pizza crust as the bread, so you can either make you own, or buy a thinner artisan crust and cut it down to size the burger. No worries about waste. You can save the leftover cuts of crust stuffs, toast them up and serve them with hummus or dip, etc. Or you can just go throw them out in the street.


homemade pizza dough, or pre-made crust or whatever, I guess

6 or 7 ripe plum tomatoes
2 cloves garlic, minced
1 tbsp. extra virgin olive oil
1 tsp. balsamic vinegar
fresh basil
salt and pepper

6 oz. ground beef
McCormick Backyard Brick Oven seasoning
canola oil

mozzarella cheese
fresh basil

Toss the pizza dough onto the grill over medium heat. When the bottom starts to crisp up, turn over and cook the other side. Because dough is so delicate and crisps pretty quickly, I keep the grill cover open and keep an eye on the dough as all times. Remove the pizza crust from the grill and cut into squares to act as burger bun tops and bottoms.

If you used pre-made crust, you can cut those before hand and grill them until golden brown.

For the burger, season the outside of the meat with the McCormick seasoning, then rub with a little canola oil. Grill until cooked to desired doneness. Finish with cheese and close the grill to melt. Rest the burger when done for about 5 minutes.

While the burger cooks, or while it’s resting, you can make the bruschetta for the bottom. Dice the tomatoes, and toss with the garlic, extra virgin olive oil, basil, salt and pepper.

To assemble the burger, put some of the bruschetta on the bottom crust, then top with the burger and some fresh basil.


*No, McCormick’s still not paying me to advertise their seasonings, in spite of their sales skyrocketing a whopping 0.0008% since this whole McCormick’s seasonings series started. Coincidence? I think not.


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