I’ve been promising this recipe for a week. I’m sorry it has taken me so long, but I promise you, it is worth the wait.
These bunless burgers are fancy enough to serve to guests, but hearty and flavorful enough to satisfy any meat-and-potatoes fan. You’ll love them, they’ll love them. Trust me, you want make these. We’ve had them twice this week.
I used ground, local bison for my patties, but really any flavorful and tender red meat would work. Lamb would be ex-cell-lent.
I think mini-versions of these would also make for fun appetizers! Instead of burgers, make meatballs, wrap in small pieces of prosciutto, place on a toothpick and top with a cherry tomato, basil leaf and hunk of blue cheese.
Proscuitto-Wrapped Bison Burgers with Blue Cheese
(inspired by Giada de Laurentis)
1 pound ground bison
1/4 c. bread crumbs
1/4 c. sundried tomatoes, rehydrated and chopped
1/2 c. blue cheese, divided
Handful flat-leaf parsley, chopped
Salt and Pepper
4 slices proscuitto
1 tbsp. olive oil
4 thick tomato slices
8 basil leaves
Olive oil and balsamic vinegar for drizzling
Mix bison, egg, bread crumbs, sundried tomatoes and 1/4 c. blue 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 blue cheese and drizzle with olive oil and balsamic vinegar.
Makes 4 servings.
My favorite part about this recipe is that even though it looks (and tastes!) decidedly fancy, it is quick and easy. I’ll prove it to you!
Burger ingredients into a bowl.
Form. Pause to admire your beautiful, flavor-speckled burgers.
Lay out proscuitto.
Heat oil in a skillet and cook until proscuitto is crispy and brown.
Crispy and brown!
Cook on the other side until burger is the desired doneness.
Meanwhile, gather your toppings. Tomato slices, basil leaves, more blue cheese, olive oil and balsamic vinegar.