Italian-Style Gourmet Burger

Ingredients

ROASTED TOMATOES

• 3 tomatoes, quartered
• 3 garlic cloves, thinly sliced
• 10 fresh thyme sprigs
• 2 tablespoons olive oil
• salt
• fresh ground black pepper

THE BURGERS

• 2 tablespoons olive oil
• 8 slices prosciutto
• 3 large shallots, finely diced (about 1 cup)
• salt
• fresh ground black pepper
• 2 garlic cloves, minced
• 1 1/4 lbs freshly ground beef chuck (preferably prime grade)
• 2 tablespoons finely chopped fresh Italian parsley
• 2 teaspoons Dijon mustard
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• crushed red pepper flakes (optional)
• 1 large egg, beaten to blend

• 4 (3 1/2 inch)  squares ciabatta, halved horizontally
• 2 tablespoons butter, room temperature
• 4 ounces Fontina cheese, thinly sliced
• 8 romaine lettuce leaves

GOURMET KETCHUP

• 1/2 cup ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon sherry wine vinegar
• 1 tablespoon worcestershire sauce
• 1 tablespoon finely chopped fresh chives
• 2 teaspoons finely chopped fresh tarragon (we left it out, personal preference)
• 2 pinches crushed red pepper flakes (less if you choose, you can always add more, for that extra zing!)
• 3 tablespoons extra-virgin olive oil

Directions

1. 1

   PREPARE THE ROASTED TOMATOES:.

2. 2

   Position the rack in the center of the oven and preheat the oven to 500°F

3. 3

   Place the tomatoes on a baking sheet.

4. 4

   Arrange the garlic slices on top of the tomatoes and scatter the thyme sprigs over the tomatoes.

5. 5

   Drizzle with the oil and sprinkle with salt and pepper.

6. 6

   Roast until the tomatoes are tender and golden brown on the bottom, about 20 minutes; set aside.

7. 7

   PREPARE THE BURGERS:.

8. 8

   Heat 1 tablespoon of oil in a heavy large sauté pan over medium heat.

9. 9

   Working in batches, lay the prosciutto slices in the pan and cook over medium heat until crisp and golden, about 2 minutes per side.

10. 10

    Transfer the crisped prosciutto to a paper towel-lined plate.

11. 11

    Heat the remaining 1 tablespoon of oil in a heavy small sauté pan over medium heat.

12. 12

    Add the shallots.

13. 13

    Sprinkle with salt and pepper and sauté until tender, about 2 minutes.

14. 14

    Stir in the minced garlic.

15. 15

    Remove from the heat and cool completely.

16. 16

    Gently mix the cooled sautéed shallots and garlic with the ground beef, parsley, mustard, Worcestershire sauce, crushed red pepper flakes (if using) 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl until well blended.

17. 17

    Mix in the egg.

18. 18

    Divide the beef mixture into 4 equal mounds.

19. 19

    Using a 4-inch ring mold, shape each mound into a patty (optional) can shape them by hand.

20. 20

    Preheat a grill pan or prepare a barbecue for medium-high heat.

21. 21

    Brush the cut sides of the ciabatta with butter.

22. 22

    Grill the ciabatta, cut side down, until lightly toasted, about 2 minutes.

23. 23

    Place the ciabatta on a plate and cover to keep warm.

24. 24

    Grill the patties until brown on the bottom, about 3 minutes.

25. 25

    Turn the patties over.

26. 26

    Top the patties with the roasted tomatoes and then with the cheese.

27. 27

    Continue to grill until the patties are cooked to medium-rare doneness, about 3 minutes longer.

28. 28

    MAKE THE GOURMET KETCHUP:.

29. 29

    Whisk the ketchup, mustard, vinegar, Worcestershire sauce, chives, red pepper flakes (optional) & tarragon in a large bowl to blend.

30. 30

    Gradually whisk in the oil to blend wel &.set the sauce aside.

31. 31

    TO SERVE:.

32. 32

    Place the lettuce over the grilled ciabatta bottoms.

33. 33

    Set the patties on the lettuce.

34. 34

    Spoon some gourmet ketchup over the burgers.

35. 35

    Top with the crisped prosciutto.

36. 36

    Cover with the ciabatta tops.

37. 37

    Serve the remaining gourmet ketchup alongside.