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Ingredients
- ACCOUTREMENT SPREAD
- 6 pitted olives of your choice, halved
- 6 cornichons, halved
- 6 fresh figs, tops removed, halved
- 1/2 cup whole-grain mustard
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- BURGERS
- 4 slices prosciutto
- 1/4 pound Fiacco di capra (or another Taleggio of your choice), room temperature
- 1 1/2 pounds 80% lean ground beef
- Canola oil
- Kosher salt, to taste
- Ground black pepper, to taste
- 4 slices Point Reyes Farmstead Cheese Company Toma (or another mild, melting cheese of your choice)
- 4 burger buns
- 1/4 pound Erborinato di capra (or another Gorgonzola of your choice), room temperature
Preparation
Step 1
ACCOUTREMENT SPREAD
Add all ingredients to a food processor or blender and chop coarsely, leaving some texture to the olives, figs, and cornichons.
BURGERS
Heat gas or charcoal grill to high at least 30 minutes. Heat a large cast-iron skillet over medium-high heat, and add the prosciutto slices. Cook, flipping once, until golden and crispy, about 3 to 4 minutes.
Dice Taleggio into ½-inch pieces. Form beef into 4 patties and make a well in the center of each. Divide Taleggio between the wells in the 4 patties and press meat tightly around cheese to seal it inside. Brush each patty lightly with canola oil and season both sides with salt and pepper. Place patties on grill and cook, flipping once, until a meat thermometer inserted into the center of the burger reads 140°F. (Alternatively, cook burgers in a skillet over high heat.)
Top burgers with Toma slices during final minutes of cooking, and close grill or cover skillet with a lid to melt fully.
TO ASSEMBLE
Grill buns. Spread Gorgonzola and a spoonful of accoutrement spread on the underside of each bun half. Allow burgers to rest for a minute once off heat, then place on dressed bun. Top each patty with a prosciutto chip and place bun top alongside. Serve immediately.