Tuscan Burgers with Prosciutto and Fontina

This burger has a delicious combination of ingredients with a Tuscan flair. We combined the ground beef with crumbled gorgonzola cheese, sun-dried tomatoes, fresh garlic, parsley and a bit of balsamic vinegar. Served on bakery-style buns with slices of tomato, fontina and prosciutto, these burgers are packed with flavor. Pickled sweet banana peppers and parmesan-oregano dusted potato chips (instructions included) on the side keep with the Tuscan theme.

Tuscan Burgers with Prosciutto and Fontina
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  • Ingredients:
  • 1 lb ground beef
  • 1 to 2 cloves garlic, finely chopped
  • 2 tablespoons crumbled gorgonzola cheese
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 round sandwich buns
  • 4 slices ripe tomato
  • 8 slices fontina cheese
  • 4 thin slices prosciutto

Preparation:
Preheat a gas or charcoal grill to a medium-high temperature (about 400°F).

Slice the sandwich buns and arrange, cut side up on on a sheet of aluminum foil. Place a slice of tomato on the bottom half of each roll. Season with a little salt and pepper and top with a slice of fontina. Place another slice of the cheese on the top half of the bun and set aside until the burgers are cooked.

Place the ground beef, garlic, gorgonzola cheese, sun-dried tomatoes, balsamic vinegar, parsley, salt and pepper in a large bowl. Using your hands, combine the ingredients gently and form into 4 equally sized patties. Chill for 15 minutes.

Line the grates of the grill with a sheet of heavy duty aluminum foil that's large enough to accomodate the burgers with a few inches between them. Poke a few small drainage holes in the foil with the tines of a grilling fork, then brush the surface with a bit of vegetable oil. Add the burgers and grill until you see juices start to accumulate on the top of the meat, approximately 4 minutes. Carefully flip them over (see notes) and grill until cooked through, an additional 3 to 4 minutes. Transfer to a plate and allow to rest while you prepare the buns.

Place the foil with the rolls on the grill, cover and cook until the cheese is melted and bubbly, 2 to 3 minutes. Add a burger to the bottom of each bun, top with a slice of prosciutto and the other half of the roll. Serve with sweet banana peppers and parmesan-oregano dusted potato chips (see below).

Makes 4 servings.

Recipe Notes:
Because of the sun dried tomato bits and fresh parsley, these burgers can be a little more fragile than a plain beef patty. That's why we grill them on foil rather than directly on the grates.

We used 90% lean grass-fed beef for our burgers, which were plenty moist and juicy thanks to the gorgonzola and added balsamic, but a higher lean-to-fat ratio would be just fine too.

Parmesan-Oregano Dusted Chips:
Finely grate 1/3 cup parmesan cheese into a small bowl. Add 1/4 teaspoon dried oregano and a tiny pinch of garlic powder and mix with your fingers. Spread a single layer kettle-cooked potato chips over a standard-sized cookie sheet. Sprinkle the cheese mixture on top and place the sheet under the broiler, 8 inches below the heat for 30 seconds to 1 minute. Watch constantly and remove as soon as the cheese has melted slightly and adhered to the chips. Serve warm.

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1 comment ~

This looks great! Going to try it this weekend!

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