Unlike most burgers, this one is not served on a bun. It is eaten with a knife and fork, not as a sandwich. Serve it accompanied by a tossed salad. If you must use bread, try a ciabatta or foccacia, sliced and toasted with olive oil and a hint of garlic.
- 1 pound ground beef (90%) or bison
- 1 egg, large
- 1/4 Cup bread crumbs or panko (not seasoned)
- 1/4 Cup sundried tomatoes, rehydrated and chopped
- 1/2 Cup bleu cheese, divided (Danish bleu, Gorgonzola, Roquefort)
- handful flat-leaf parsley, chopped
- salt and pepper, to taste
- 4 slices proscuitto, not thinly sliced
- 1 Tablespoon olive oil
- 4 thick tomato slices, heirloom or beefsteak
- 8 basil leaves, fresh
- olive oil and balsamic vinegar for drizzling
- Mix meat, egg, bread crumbs, sundried tomatoes and 1/4 Cup bleu cheese in a large bowl. Form into four patties. Place each patty in the middle of one slice of proscuitto, fold up sides.
- Heat olive oil in skillet over medium heat. Add burgers and cook until proscuitto is brown and crispy, about 8 minutes. Flip and repeat on other side until burger is cooked to desired doneness.
- Serve by topping with one slice of tomato, two basil leaves, a sprinkling of the remaining bleu cheese and drizzle with olive oil and balsamic vinegar.
Serve with an Italian red wine.
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