RECIPES: Recipe Details

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Beef Burgers with Pecorino, Peaches, Avocado and Proscuitto

Fresh and fruity summer flavors abound in these tasty, easy to prepare burgers. The proscuitto is diced and mixed right into the ground beef for a flavorful salty boost.

Ingredients 

2 ripe peaches, peeled, seed removed and diced
1 ripe California Avocado, peeled, seed removed and diced
1/2 cup diced grape tomatoes
1/2 cup finely diced red onion
1/2 cup Colavita olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
2 tablespoons finely chopped cilantro
1 jalapeno, seeded and minced
1 1/2 teaspoons kosher salt, divided
Oil to brush the grill rack
6 Poppy Seed Kaiser Rolls
2 1/2 pounds ground beef chuck
1 cup of diced Proscuitto di Parma
1/2 teaspoon red pepper flakes
 8 ounces thinly sliced Pecorino Cheese (slice using a vegetable peeler)
18-24 Arugula leaves

Instructions 

Preheat a gas grill to medium high heat. In a large bowl, combine the peaches, avocado, onion, olive oil, lime juice, cilantro, jalapeno and the 1/2 teaspoon of the kosher salt. Gently toss to combine; cover with plastic wrap and set aside until ready to use. Lightly brush the grill rack with oil. Arrange the rolls on grill cut side down and grill until lightly toasted, about 2 minutes. Transfer rolls to work surface. To make the patties, combine in a large bowl the ground beef chuck, the diced Proscuitto di Parma, 1 teaspoon of kosher salt and the red pepper flakes. Using your hands gently combine, being careful not to overwork the meat. Gently form the meat into 6 patties shaped to fit the rolls. Lightly brush the grill rack with oil. Arrange the patties on the grill, close cover and cook for 4 minutes. Turn patties over and cook an additional 4-5 minutes for medium or until desired doneness. During the last 2-3 minutes of cooking arrange the Pecorino cheese on top of the patties. To assemble, arrange 3 or 4 of the Arugula leaves on each of the 6 toasted bun bottoms. Top each with a patty and a portion of the peach and avocado mixture, evenly dividing. Arrange remaining bun halves on top and serve. Yield: 6 burgers