Italian-style Gourmet Burger

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tomatoes, quartered
• 3 garlic cloves, thinly sliced
• 10 fresh thyme sprigs
• 2 tablespoons olive oil
• salt
• fresh ground black pepper
• 2 tablespoons olive oil
• 8 slices prosciutto
• 3 large shallots, finely diced (about 1 cup)
• salt
• fresh ground black pepper
• 2 garlic cloves, minced
• 1 1/4 lbs 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 fresh ground black pepper
• crushed red pepper flakes (optional)
• 1 large egg, beaten to blend
• 4 (3 1/2 inch) squares ciabatta, halved horizontally
• 2 tablespoons butter, room temperature
• 4 ounces fontina cheese, thinly sliced
• 8 romaine lettuce leaves
• 1/2 cup ketchup
• 1 tablespoon dijon mustard
• 1 tablespoon sherry wine vinegar
• 1 tablespoon worcestershire sauce
• 1 tablespoon finely chopped fresh chives
• 2 teaspoons finely chopped fresh tarragon (we left it out, personal preference)
• 2 pinches crushed red pepper flakes (less if you choose, you can always add more, for that extra zing!)
• 3 tablespoons extra virgin olive oil

Recipe

• 1 prepare the roasted tomatoes:.
• 2 position the rack in the center of the oven and preheat the oven to 500°f
• 3 place the tomatoes on a baking sheet.
• 4 arrange the garlic slices on top of the tomatoes and scatter the thyme sprigs over the tomatoes.
• 5 drizzle with the oil and sprinkle with salt and pepper.
• 6 roast until the tomatoes are tender and golden brown on the bottom, about 20 minutes; set aside.
• 7 prepare the burgers:.
• 8 heat 1 tablespoon of oil in a heavy large sauté pan over medium heat.
• 9 working in batches, lay the prosciutto slices in the pan and cook over medium heat until crisp and golden, about 2 minutes per side.
• 10 transfer the crisped prosciutto to a paper towel-lined plate.
• 11 heat the remaining 1 tablespoon of oil in a heavy small sauté pan over medium heat.
• 12 add the shallots.
• 13 sprinkle with salt and pepper and sauté until tender, about 2 minutes.
• 14 stir in the minced garlic.
• 15 remove from the heat and cool completely.
• 16 gently mix the cooled sautéed shallots and garlic with the ground beef, parsley, mustard, worcestershire sauce, crushed red pepper flakes (if using) 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl until well blended.
• 17 mix in the egg.
• 18 divide the beef mixture into 4 equal mounds.
• 19 using a 4-inch ring mold, shape each mound into a patty (optional) can shape them by hand.
• 20 preheat a grill pan or prepare a barbecue for medium-high heat.
• 21 brush the cut sides of the ciabatta with butter.
• 22 grill the ciabatta, cut side down, until lightly toasted, about 2 minutes.
• 23 place the ciabatta on a plate and cover to keep warm.
• 24 grill the patties until brown on the bottom, about 3 minutes.
• 25 turn the patties over.
• 26 top the patties with the roasted tomatoes and then with the cheese.
• 27 continue to grill until the patties are cooked to medium-rare doneness, about 3 minutes longer.
• 28 make the gourmet ketchup:.
• 29 whisk the ketchup, mustard, vinegar, worcestershire sauce, chives, red pepper flakes (optional) & tarragon in a large bowl to blend.
• 30 gradually whisk in the oil to blend wel &.set the sauce aside.
• 31 to serve:.
• 32 place the lettuce over the grilled ciabatta bottoms.
• 33 set the patties on the lettuce.
• 34 spoon some gourmet ketchup over the burgers.
• 35 top with the crisped prosciutto.
• 36 cover with the ciabatta tops.
• 37 serve the remaining gourmet ketchup alongside.