Feta Florentine Burgers with Crispy Prosciutto on Parmesan-Toast Ciabatta Rolls

Feta Florentine Burgers with Crispy Prosciutto on Parmesan-Toast Ciabatta Rolls

Recipe provided by Jenny Flake

• Skill Level: Intermediate
• Servings: 6 burgers
• Total Time: 38 minutes
• Preparation Time: 30 minutes
• Cooking Time: 8 minutes
• Nutritional Information Per Serving (1 of 6): Calories: 1400, Total Fat: 90 g, Saturated Fat: 26 g, Carbohydrates: 61 g, Dietary Fiber: 6 g, Sugar: 7 g, Protein: 69 g, Cholesterol: 226 mg, Sodium: 2203 mg

Ingredients

For the Sun-Dried Tomato Mayo:

• 3/4 cup mayonnaise
• 2 tablespoons oil-packed sun-dried tomatoes, drained and chopped

For the Burger Patties:

• 2 tablespoons extra-virgin olive oil (recommended brand: Colavita)
• 1/2 cup finely diced white onion
• 1/2 cup finely diced red bell pepper
• 1 cup chopped white mushrooms
• 1 1/2 cups thinly sliced fresh spinach leaves
• 2 1/2 pounds ground sirloin
• 1/2 cup crumbled feta cheese
• 2 teaspoons salt

For the Crispy Prosciutto:

• 2 tablespoons extra-virgin olive oil (recommended brand: Colavita)
• 1 1/2 cups thinly sliced prosciutto

Additional:

• Vegetable oil, for brushing the grill rack
• 6 slices fresh mozzarella cheese (each about 1/4-inch thick)
• 6 ciabatta rolls, split
• 4 tablespoons extra-virgin olive oil (recommended brand: Colavita)
• 1 garlic clove, peeled and halved lengthwise
• 6 tablespoons freshly grated Parmesan cheese
• 3 cups mesclun greens

Instructions

1. Prepare a medium-hot charcoal fire with a lid or preheat a gas grill to medium-high heat.
2. Mix mayonnaise and chopped sun-dried tomatoes in a small bowl until well combined. Cover and chill until needed.
3. For the patties: Pour olive oil into a 12-inch fireproof skillet and place it on the grill rack. Once the oil is hot, add onion, bell pepper, and mushrooms. Saut, stirring often, until tender, about 5 minutes. Add the spinach and cook until wilted, about 3 minutes. Transfer this cooked vegetable mixture to a large bowl. Add ground sirloin, crumbled feta, and salt. Using your hands or a large spoon, gently combine the ingredients, taking care not to overwork the meat to avoid compacting it. Shape into 6 equal patties.
4. For the crispy prosciutto: In the same skillet, add the olive oil and heat on the grill rack. When hot, add the sliced prosciutto and cook until crisp, around 5 to 8 minutes. Remove onto paper towels to drain and keep aside.
5. Brush the grill rack with vegetable oil when the grill is hot. Place the patties on the grill, cover, and cook until the bottoms turn golden brown, about 4 minutes. Flip the patties with a spatula and grill for an additional 4 minutes or until cooked to your desired doneness (recommended internal temperature: 160F). In the last few minutes of cooking, place a slice of mozzarella on each patty to melt.
6. Brush the inside cut sides of the ciabatta rolls with the 4 tablespoons of olive oil. Rub the halved garlic clove along the insides of the rolls, then sprinkle and gently press the grated Parmesan cheese over them. Place the rolls cut side down on the outer edges of the grill to lightly toast.
7. To build the burgers: Spread the sun-dried tomato mayonnaise on the warm toasted rolls. Arrange mesclun greens on the bottoms of the rolls, add the cooked patties topped with melted mozzarella, then layer with the crispy prosciutto. Finish with the top halves of the rolls. Serve immediately and enjoy!

Note: This recipe was developed by a contestant during a cooking contest and may not have been tested thoroughly for home cooking.