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Tuscan Burgers




Source of Recipe


James McNair


List of Ingredients




Tomato Topping:

- 1 large, ripe tomato
- 2 cloves garlic, minced
- 2 tablespoons minced fresh parsley
- 3 tablespoons minced fresh basil
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- Freshly ground black pepper

- 3 tablespoons freshly grated Parmesan cheese

Burgers:

- 1 scant cup loosely packed crumbed gorgonzola cheese
- 2 pounds lean ground beef
- 2 tablespoons minced fresh parsley
- 3 tablespoons chopped onion
- About 1 teaspoon kosher salt
- About ½ teaspoon ground black pepper
- Vegetable oil for grill rack
- 4 thin prosciutto or unsmoked ham slices
- ½ pound coarsely grated Fontina cheese
- 6 Italian or French rolls, split (see note)
- Olive oil for brushing on rolls



Recipe



1. To prepare topping: Chop tomato coarsely. Combine with garlic, parsley, basil, olive oil, salt and pepper. Set aside.

2. To prepare burgers: Combine gorgonzola, beef, parsley, onion, salt, pepper and Parmesan. Handling the meat as little as possible to avoid compacting it, mix well. Divide into 6 equal portions and shape to fit rolls. Cover loosely and refrigerate until ready to cook.

3. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium. Brush grill rack with vegetable oil. Place patties on rack, cover and cook 5 minutes. Turn, cover and cook 4 minutes. Place a slice of prosciutto on each patty and top with Fontina, dividing equally. Cover grill and continue cooking until done in the center.

4. Pull out some of the crumb from the top halves of the rolls to make shallow indentations. Brush both sides of rolls lightly with olive oil and lightly toast on the hot grill. Spoon half of the tomato topping on the bottom halves of rolls, top with burgers and remaining topping. Replace tops of rolls and serve.

Note: The original recipe calls for slicing an oblong loaf of crusty Italian bread on the diagonal into ½- to ¾-inch thick slices, brushing with olive oil and toasting on the grill.