These Italian burgers are flavored with gorgonzola, garlic & sun-dried tomatoes, then topped with melted fontina, prosciutto, and fresh tomato.

Italian burgers with prosciutto on plate with french fries

Made with a delicious combination of Tuscan-inspired ingredients including crumbled gorgonzola cheese, sun-dried tomatoes, fresh garlic, parsley, and a bit of balsamic vinegar, these burgers are loaded with flavor.

Grilled and served on soft, whole wheat rolls with slices of tomato, fontina cheese, and prosciutto they really are a meal-in-a-bun.

More burger recipes:

Tuscan-Style Burgers with Prosciutto

Italian Burgers with Prosciutto

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These Italian burgers are flavored with gorgonzola, garlic & sun-dried tomatoes, then topped with melted fontina, prosciutto, and fresh tomato.
Yield: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
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Ingredients

  • 1 lb ground beef, grass-fed if possible
  • 1 clove garlic, very 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
  • 4 slices fontina cheese
  • 4 thin slices prosciutto

Instructions

  • Preheat a gas or charcoal grill to a medium-high temperature (about 400°F).
  • 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.
  • Oil the grill grates, add the burgers and cook until you see juices start to accumulate on the top of the patties, approximately 4 minutes. Carefully flip the bugers and continue grilling for 2 minutes. Top each burger with a slice of fontina and grill until cooked to your liking, 1 to 2 minutes more. Transfer to a plate and allow to rest for 5 minutes.
  • Place a slice of tomato on the bottom half of each roll. Season with a little salt and pepper, then add a burger and top with a slice of prosciutto. Serve immediately.
Author: Lynne Webb
Course: Sandwiches
Cuisine: Italian
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