Italian-Style Gourmet Burger Recipe #364925
CurtisStone.com - these were a big hit here at the home - we did have to tweak it here and there, but that 's because of the many restrictions the residents have.:)
by Manami
55 min | 30 min prep
SERVES 4
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
- PREPARE THE ROASTED TOMATOES:.
- Position the rack in the center of the oven and preheat the oven to 500°F
- Place the tomatoes on a baking sheet.
- Arrange the garlic slices on top of the tomatoes and scatter the thyme sprigs over the tomatoes.
- Drizzle with the oil and sprinkle with salt and pepper.
- Roast until the tomatoes are tender and golden brown on the bottom, about 20 minutes; set aside.
- PREPARE THE BURGERS:.
- Heat 1 tablespoon of oil in a heavy large sauté pan over medium heat.
- Working in batches, lay the prosciutto slices in the pan and cook over medium heat until crisp and golden, about 2 minutes per side.
- Transfer the crisped prosciutto to a paper towel-lined plate.
- Heat the remaining 1 tablespoon of oil in a heavy small sauté pan over medium heat.
- Add the shallots.
- Sprinkle with salt and pepper and sauté until tender, about 2 minutes.
- Stir in the minced garlic.
- Remove from the heat and cool completely.
- 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.
- Mix in the egg.
- Divide the beef mixture into 4 equal mounds.
- Using a 4-inch ring mold, shape each mound into a patty (optional) can shape them by hand.
- Preheat a grill pan or prepare a barbecue for medium-high heat.
- Brush the cut sides of the ciabatta with butter.
- Grill the ciabatta, cut side down, until lightly toasted, about 2 minutes.
- Place the ciabatta on a plate and cover to keep warm.
- Grill the patties until brown on the bottom, about 3 minutes.
- Turn the patties over.
- Top the patties with the roasted tomatoes and then with the cheese.
- Continue to grill until the patties are cooked to medium-rare doneness, about 3 minutes longer.
- MAKE THE GOURMET KETCHUP:.
- Whisk the ketchup, mustard, vinegar, Worcestershire sauce, chives, red pepper flakes (optional) & tarragon in a large bowl to blend.
- Gradually whisk in the oil to blend wel &.set the sauce aside.
- TO SERVE:.
- Place the lettuce over the grilled ciabatta bottoms.
- Set the patties on the lettuce.
- Spoon some gourmet ketchup over the burgers.
- Top with the crisped prosciutto.
- Cover with the ciabatta tops.
- Serve the remaining gourmet ketchup alongside.
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5 stars