RECIPES: Recipe Details

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Iberian Husky

The name is a reference to the Mediterannian flavor and ingredient combinations of the burger, as well as to its rather "husky" size. To use readily available ingredients, the serrano ham called for in my first draft had to be replaced with prociutto, but Parma is still relatively close to the Iberian peninsula, right?


Zinfandel Mayonnaise-
1 head roasted garlic
1 tsp olive oil
3 Tblspn. mayonnaise
2 tsp. Sutter Home Zinfandel
1/2 tsp. kosher salt and cracked black pepper
3 lbs. ground chuck
1 c. olive oil
6 tsp. kosher salt and cracked black pepper
24 slices prociutto ham
Pear and Tomato Garnish-
3 Bosc pears, sliced crosswise into 12 1/4 in. portions, cored
3 golden tomatoes, sliced into 12 1/4 in. portions
1/4 c. olive oil
2 tsp. kosher salt and cracked black pepper
Vegetable oil to brush grill rack
1/3 lb. Manchego cheese
6 whole wheat buns
36 leaves of arugula


Preheat gas grill or build charcoal grill to low-medium heat. To make mayonnaise, cut the bottom off of the head of garlic, remove excess skin, and rub with olive oil. Wrap in aluminum foil, and place on grill rack for 15 min. Remove from grill, remove foil, allow to cool, and squeeze cloves into bottom of a mixing bowl, being careful not to get any skin into garlic. Mix mayonnaise into roast garlic, then add zinfandel and salt and pepper. Refrigerate. Increase heat of grill to medium-high. To make patties, divide beef into 6 equal half-pound portions, using wet hands to avoid sticking. Handling meat, with wet hands, as little as possible to avoid compaction, form into patties, with the sides slightly thicker than the center of the patty. Make each patty slightly larger than the buns. Coat the patties with olive oil, and sprinkle with salt and pepper. Wrap each patty firmly with 4 slices of prociutto ham, covering as much surface area as possible. To make the pear and tomato garnish, coat the pear and tomato slices with olive oil, and evenly sprinkle with salt and pepper. Brush grill rack with vegetable oil. Place the patties on the grill rack and cover, grilling until well browned on the bottom, about four minutes. Turn patties and grill to preference, about 3 min. for medium-rare, 4 min. for medium, and 5 min. for medium-well. With 2 minutes left, place the pear and tomato slice on the rack. Turn these with one minute left. At one minute left, evenly distribute the manchego cheese on top of the patties, and place sliced buns around the edge of the grill to toast. Cover. To assemble the burgers, spread the mayonnaise evenly on both the top and bottom buns. Place the patties on the bottom bun, and place two slices each of the pears and tomatoes on top. Garnish with 6 leaves of arugula, add top buns, and serve.


Remember that the cooking times are good estimates, but will change when going from grill to grill, and with small variations in temperature. Keep an eye on the patties to keep them from flaring up, although it takes a good bit of fire for prociutto to burn.