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Lorin's Prosciutto Wrapped Gruyere Burger with Pesto Aioli

Servings: 4
30 to 60 min

Prosciutto Burgers

  • Ingredients
  • step-by-step directions
Lorin's Prosciutto Wrapped Gruyere Burger with Pesto Aioli
  • For the Pesto Aioli:
  • 2 cups Basil Leaves (washed and lightly patted dry)
  • 4 cloves Roasted Garlic
  • 1/2 cup Parmesan Cheese (finely grated)
  • 1/4 cup Pine Nuts
  • 1/2 cup Olive Oil
  • 1 Egg Yolk
  • Salt and Pepper to taste
For the Prosciutto Gruyere Burger:
  • 1 Vidalia Onion (sliced)
  • 1/2 cup Cornflake Crumbs
  • 1 large Egg (beaten)
  • 2 tablespoons Whole Milk
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1 1/2 pounds Ground Beef
  • 4 large Slices Prosciutto (dial on 3; medium thickness)
  • 4 slices Gruyere Cheese (sliced 1/4-inch thick)
  • Olive Oil
  • 4 Brioche Buns
  • For the Pesto Aioli: Combine all ingredients in food processor and pulse until well combined. Put in container and set aside.
  • For the Prosciutto Gruyere Burger: In a medium frying pan, coat the bottom with olive oil. Sauté the onion on medium heat until caramelized. Set aside.
  • In a large bowl, combine the cornflake crumbs, egg, milk, salt, pepper, garlic powder and onion powder. Mix in the beef and thoroughly combine. Divide the beef into 4 thick burgers. Wrap each burger in prosciutto and place on a piece of wax paper.
  • In a large non-skillet, over medium heat, coat the bottom with olive oil. Place burgers in the skillet and cook for approximately 9 minutes per side or until internal temp reaches 140 F. For the last 2 minutes place cheese on burgers and cover skillet with lid. 
  • Assemble each burger by placing caramelized onions on the bottom roll, followed by burger, and topped with 1 to 2 teaspoons pesto aioli on the inside top of bun.
Similar categories: Dinner Courses & Meals
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