Prosciutto and Blue Cheese Burgers

Chef’s Note









  • 1 12 lbslean ground beef
  • 12 cupbalsamic vinegar
  • 2 tablespoonsbrown sugar
  • 6 slicesprosciutto, chopped
  • 1 12 teaspoonskosher salt
  • 1 teaspoon fresh cracked black pepper
  • 34 cup crumbled blue cheese
  • 2 cupsarugula, watercress or 2cupsBaby Spinach
  • 4 hamburger buns (toast if desired)
  • Directions

  • Form ground beef in four equal patties (6-ounces each); refrigerate.
  • In a small sauce pan bring balsamic vinegar to a boil over medium-high heat. Add brown sugar, stir until dissolved. Reduce heat to low and simmer 10 – 15 minutes until vinegar is reduced by half; remove from heat.  Note:  Keep the flame low.  Simmering on high heat can cause bitterness.
  • While sauce reduces, crisp prosciutto in a cast iron skillet over medium-high heat for about 5 minutes; remove from skillet and reserve for topping.
  • Season burgers with salt and pepper. In the same cast iron skillet, cook burgers over medium-high heat on the first side for 3-4 minutes. Flip burgers and top each with blue cheese and prosciutto. Cover and cook another 3-4 minutes or until burgers reach an internal temperature of 160°F.
  • Place the greens on the bottom of four buns, drizzle with balsamic reduction, top with burger and top bun.
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