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Italian-Style Gourmet Burger
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Provided By:
Curtis Stone

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    • Curtis Stone shares this Italian-style burger recipe -- the patty is dressed up with prosciutto and roasted tomatoes. To see Curtis demonstrate how to make the burger, watch the related video.

    Ingredients

    Serves:

      • FOR THE ROASTED TOMATOES:
      • 3 tomatoes, quartered
      • 3 garlic cloves, thinly sliced
      • 10 fresh thyme sprigs
      • 2 tablespoons olive oil
      • Salt and freshly ground black pepper
      • FOR THE BURGERS:
      • 2 tablespoons olive oil
      • 8 very thin slices prosciutto
      • 2 large shallots, finely diced (about 2/3 cup)
      • Salt and freshly ground black pepper
      • 2 garlic cloves, minced
      • 1 1/4 pounds 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 freshly ground black pepper
      • 1 large egg, beaten to blend
      • 4 3 1/2-inch squares ciabatta bread, halved horizontally
      • 2 tablespoons butter, room temperature
      • 4 ounces Fontina cheese, thinly sliced
      • 8 romaine lettuce leaves
      • FOR THE GOURMET KETCHUP:
      • 1/2 cup ketchup
      • 1 tablespoon Dijon mustard
      • 1 tablespoon Sherry vinegar
      • 1 tablespoon Worcestershire sauce
      • 1 tablespoon finely chopped fresh chives
      • 2 teaspoons finely chopped fresh tarragon
      • 3 tablespoons extra-virgin olive oil

    Directions

    To 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.

    To 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, 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.

    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.

    Meanwhile, to make the gourmet ketchup: Whisk the ketchup, mustard, vinegar, Worcestershire sauce, chives, and tarragon in a large bowl to blend. Gradually whisk in the oil to blend well. 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.

    Visit http://curtisstone.com

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    5 Comments

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    Suz

    If anyone knows how to read a recipe then you know this is only a guideline.... My family thought the burgers on the bread w/ cheese of what their choice was is very flavorful. I would recommend this to anyone

    June 08 2011 at 9:01 PM Report abuse rate up rate down Reply
    golfergod

    Simplify. Sweet onion, not shallot, use regular bacon and havarti cheese slices. Forget the fancy catsup. Serve on a soft roll. The burger itself is okay but you do not need the roasted tomato or the other extras. Keep it simple.

    June 23 2010 at 10:40 AM Report abuse rate up rate down Reply
    imkent98

    gross - greasy - wayyyyyyyyy too much prep-work for how disgusting it tastes - not even worth reading the recipie - very expensive to make.

    April 24 2010 at 11:13 AM Report abuse rate up rate down Reply
    sultanfakhary

    Yeah, it looks good, but who in the HELL is going to go through the effort to prepare a friggin burger with 40 different ingredients??

    April 24 2010 at 9:33 AM Report abuse rate up rate down Reply
    howlar2

    Do NOT use ciabatta roll. It's way too hard and chewy. The sandwich contents will be forced out when you try to bite into it. Use a softer roll.

    April 24 2010 at 9:16 AM Report abuse rate up rate down Reply

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