RECIPES: Recipe Details
Napolitano Burger with Ceasar Slaw and Prosciutto Crisps
This burger was inspired by my Southern Italian roots and passion for creative grilling. An All American Italian Burger.
2 anchovies finely chopped
2 tablespoons balsamic vinegar
2 garlic cloves finely chopped
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1/2 teaspoon fresh groud pepper
2 hearts of romaine lettuce shredded
Combine the all ingredients except the romaine lettuce. Wisk to blend. Add the shredded romaine and toss. Set aside and keep chilled.
Prepare a medium hot fire in a charcoal grill with cover or preheat a gas grill to medium high.
4 ounces of prosciutto sliced about 1/8 inch thick and cut into bite size pieces. In a small fire proof skillet heat 1/4 cup extra virgin olive oil on the grill rack. Add the prosciutto and cook until crisp. Drain the crisps on a paper towel. Retain the remaining oil. Set both aside.
2 pounds of fresh ground chuck.
2 teaspoons sea salt.
1/4 cup merlot.
1/2 cup chopped sweet onion.
2 cloves chopped garlic.
1 teaspoon dry crushed red pepper.
6 peeled eggplant slices...sliced round about 1/8 inch thick and pat dry.
6 tomato slices.
1/4 cup extra virgin olive oil.
2 tablespoons dry Italian herb seasoning.
6 slices sharp Provalone cheese, each slice about 1/8 inch thick.
6 Ciabatta rolls.
Vegetable oil to brush on the grill rack.
Place a small fire proof skillet ont eh grill rack. Heat the remaining prosciutto oil and sautee the onion and garlic until tender; about 3 minutes. Remove from grill. Add the crushed red pepper, stir and set aside.
Brush both sides of the eggplant with extra virgin olive oil. Place on grill rack and grill the eggplant slices until brown...about 4 minutes each side. Remove from grill and set aside.
Brush both sides of the tomato with remaining extra virgin olive oil. Grill 1 minute each side. Remove, sprinkle each side with the dry Italian seasoning. Set aside.
To make patties combine the chuck, sautee mixture, merlot, salt, half teaspoon fresh groung black pepper. Mix and shape into 6 patties to fit the Ciabatta rolls.
Brush grill rack with vegetable oil. Place patties on the rack, cover and cook 5 minutes. Turn the patties, cover and cook 3 minutes. Then add the Provalone, cover and cook additional 2 minutes. During these last 2 minutes of grilling place the rolls cut side down on the outer edges of the rack to toast lightly.
On each roll bottom place 1 eggplant slice, one tomato slice, a patty, ceasar slaw and prosciutto crisps. Place top half of the roll.