Basil & Prosciutto Cheeseburgers

“The combination of basil, prosciutto and balsamic vinegar in these burgers makes them a bit different to your regular cheeseburger.

Using semolina in the burger mix helps the burgers to hold their shape and makes them light and soft. I cool them under the grill in this recipe, but they also work great on a BBQ.”

Nick

Prep time: 15 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients – Burger mix:

500g steak mince
5 tbsp semolina
1 egg
1 heaped tbsp tomato purée
Small bunch of basil, chopped
1 tsp sea salt
Large crack of black pepper

Ingredients – Toppings:

4 slices of Prosciutto
4 burger buns
2 red onions
3 tbsp balsamic vinegar

Method:

Put the mince into a mixing bowl and pour in the semolina. Add the other burger ingredients and mix together until everything is combined.

Basil and prosciutto cheeseburger mix

Shape the burger mix into 4 patties and place on a non-stick baking tray. Place the tray under the grill and cook on each side for 5 minutes, or until the burgers have browned. A few minutes before the burger have finished cooking, top each with a slice of prosciutto and cook for a couple of minutes to become crispy. Next, add the cheese and allow to melt all over the burgers under the grill before removing.

While the burgers are cooking, add a couple of tablespoons of rapeseed oil to a frying pan over a medium heat. Throw in the onions and cook until soft and lightly browned. Add the balsamic vinegar and cook for a few minutes more until sticky and syrupy.

Assemble by dolloping on a quarter of the onions on the base of each bun, followed by the cheesy, prosciutto-topped burgers. Serve with onion rings, chips or both.

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