This is a flavour bomb of a burger and can be particularly messy to eat! It’s salty from the prosciutto, sweet from the charred peppers, intensely meaty from the quality sourced beef, and aromatic from the wild garlic. If you like a messy burger with harmonious, Mediterranean flavours, this is the burger for you!
Serves 2
Ingredients
450g of beef mince (preferably with a higher fat content)
1 red pepper, cut into 4 slices.
1 pack of prosciutto
1 Burrata
100 g of wild garlic pesto
Mayonnaise
2 brioche burger buns
2 tbsp of olive oil & 1 knob of butter.
Preparation
Preheat your oven to 200 degrees celsius. De-seed the red pepper and cut into 4 slices. Season with salt and pepper and drizzle with olive oil. Place in a baking tray and bake until starting to blacken and char on the skin.
Separate the beef mince into 112g balls and roll on a surface until well rounded and formed.
Using a plate and covering the mince with baking parchment, smash the burgers until 3/4mm thick ensuring the diameter of the patties are slightly larger than the width of your chosen buns. Place in the fridge until ready to cook.
To make the wild garlic mayo, simply mix mayo into the pesto and stir.
Cook the prosciutto slices in a pan until crispy, ensuring to leave the residual oil in the pan, after cooking.
Heat the oil from the prosciutto and add two patties to a pan, cooking the patties for 2 mins on each side. Season the patties with salt and pepper. Ensure you have a hot pan as you want good colouration on the patties. Once cooked, allow to rest.
Heat a small knob of butter and melt in a pan, add the brioche burgers cut side down, and brown. The heat of the pan will allow the butter in the buns to melt too, allowing for a tastier bun.
To build the burger, on the bottom bun, spoon a small teaspoon of wild garlic mayo. Add 1 patty, top with 1 slice of red pepper, and 1 slice of prosciutto, then add the other patty and top with red pepper, a slice of prosciutto and a tablespoon of burrata. Finally, add a teaspoon of wild garlic mayo to the cut side of the top bun.
Wine Pairing
Sue at Imperial Wine Company has appropriately paired a fruit bomb of a wine to match with the sweet and salty flavours of this burger. Dandelion Vineyards ‘Lionheart of the Barossa’ is a delicious Shiraz bursting with ripe fruit, and brings a bouquet of bitter chocolate, aniseed, black pepper and luscious raspberry and blueberry aromas to the nose.
On the palate, bright and generous berry, and plum fruit flavours, both ripe and savoury, are set against a refreshing backbone of acidity. Soft, mouth-coating tannins add to the generous mouthfeel of the wine, which ends in a clean, dry, and plum fruit finish. It can be purchased from the shop at £12.50.
Where to buy the ingredients
Burrata, wild garlic pesto & prosciutto were sourced from the Earsham Street Deli, beef mince from Palfrey and Hall and red pepper from Giddens and Thompson.
Need more inspiration?
Why not try our double burger with oozing Baron Bigod, caramelised onions, treacle glazed streaky bacon, spinach, and roasted garlic aioli?
Double smash patty burger with crispy prosciutto, roasted red pepper, burrata, and wild garlic pesto mayo
