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.
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.
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Looked at recipe / had option for 2 servings and more with different measurements for more / but not the amount of beef for 2 servings our more.
Eggs can really make difference in taste & texture. Any ideas for # of beef per servings ?????? Video was for two patties? ¼ or ½ or 1 pound burgers?????
brokentalas: Looked at recipe / had option for 2 servings and
You people haven't had nothing till you've had a 2/3 lb ground beef on Itailian bread with pizza cheese, ham, bacon and pizza sause at Tony's in Birch Run, Michigan
johnjaft: You people haven't had nothing till you've had a 2/3
you have not lived till you had a goglias grinder a large with the works 14 inches long and 2 pounds of meat cheese and lettuce tomato onion sweet bannana peppers delicious
anitafeeney: you have not lived till you had a goglias grinder
Back in Philly we had what they called "Pizza Burger"...simple burger, cheese, sauce on a hoagie bun. Miss it and no one makes hoagies like they do in Philly and Jersey
freedomfighter30: Back in Philly we had what they called "Pizza Burger"...simple
Eggs can really make difference in taste & texture. Any ideas for # of beef per servings ?????? Video was for two patties? ¼ or ½ or 1 pound burgers?????