RECIPES: Recipe Details
Late Summer Cantaloupe and Prosciutto Burgers
My swimming coach brought in some fresh cantaloupes from the farm one evening. I thought the cantaloupe would be slightly too sweet on a burger on it's own, but with the salty prosciutto and Pecorino cheese, and a good quality beef, it's a wonderful late summer burger. I love cooking with local, fresh and in season ingredients whenever possible.
Herbed Greek Yogurt Sauce:
2 tablespoons chopped tops of green onions (green parts only)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 cup low fat Greek yogurt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon Kosher salt
1 pound ground chuck
1 pound ground sirloin
2 teaspoons salt
1/2 teaspoon minced garlic
2 tablespoons minced bottoms of green onions (white parts only)
1/4 teaspoon crushed red pepper flakes
Honey Balsamic Wine Glaze:
1 tablespoon honey
1 tablespoon Sutter Homes Merlot
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
6 slices (1/2 inch thick) cantaloupe (approximately 1/4 of a medium cantaloupe)
1 tablespoon olive oil, plus additional for the grill rack and rolls
6 quality hamburger rolls
8 ounces Pecorino Toscano Cheese
6 slices Prosciutto
Heat grill to medium-high heat.
To make the Herbed Greek Yogurt Sauce, combine green onions, mint, basil, lemon zest, lemon juice, Greek Yogurt, black pepper, and Kosher salt in a small bowl. Set aside.
To make patties, gently mix together the ground chuck, ground sirloin, salt, garlic, green onions and red pepper flakes in a chilled medium bowl, being careful not to overwork the meat. Divide into 6 equal portions and form into disks, making an indentation in the center of each to prevent them from balling up during grilling. Keep cool until ready to cook.
To make the Honey Balsamic Wine Glaze, whisk together honey, Merlot, balsamic vinegar, and olive oil in a small bowl. Set aside.
Lightly brush both sides of the cantaloupe slices with olive oil.
Brush the grill rack lightly with olive oil. Place patties on the rack and grill for 3-5 minutes per side, depending on desired doneness. Baste each side several times with the Honey Balsamic Wine Glaze while cooking. While the burgers are cooking, grill the cantaloupe slices for approximately 2 minutes per side or until they soften slightly and grill marks are formed. Cut each slice into two pieces lengthwise. In the last few minutes of the burgers and cantaloupe cook time, lightly spray or brush the cut side of the rolls with oil and cook cut side down until lightly toasted.
To assemble the burgers, place a patty on the bottom half of each roll. Slice the cheese over each burger using a vegetable peeler. Top each burger with a slice of prosciutto and two pieces of cantaloupe. Spread approximately 1-2 tablespoons of sauce on the cut side of the top of each roll and cover the burgers.
Central Pennsylvania has several wonderful local farms with great meat and produce that have inspired many recipes. These burgers are great with a variety of types of melon. I like to use whatever I can find locally in season. Honeydew works great as does watermelon. When using watermelon, it's best to let it dry slightly on a paper towel before cooking.