RECIPES: Recipe Details

Rate This Burger 
No votes yet

Parma Burger

This burger has all of my favorite italian ingredients in it. I was not a huge burger fan, because growing up I ate so many-this recipe brought me back to burgers!


6 Cups of Ground Chuck Beef
1 ½ Small Onion Minced
6 Tablespoons Grated Romano or Locatelli Cheese
6 Cloves of Garlic Crushed
3 tsp Red Pepper Flakes
3 Tablespoons Olive Oil
1 ½ Cups of Italian Seasoned Breadcrumbs
¾ Cup Sutter Home Merlot
6 Thin slices of smoked mozzarella approximately 3in in diameter
6 Paper Thin Slices of Prosciutto di Parma
24 Leaves of Fresh Basil Washed and Diced
Ground Sea Salt
Foccacia or Italian Style Rolls
Oil and Vinegar
Thinly Sliced Plum Tomato


Combine the ground beef, onion, grated cheese, garlic in a large bowl with hand being sure not to overwork the beef. Add red pepper flakes, oil and breadcrumbs. Slowly drizzle wine into mixture up until it is a sticky but not runny consistency. You may not use all of the wine depending on the moisture/fat content of your beef. Form 12 patties and lay on wax paper. Form fluted ends on 6 of the patties and lay a slice of mozzarella, a slice of prosciutto and basil to cover onto each of the six. Cover with one of the remaining patties and pinch sides to encase the cheese and prosicutto. Finish pinching each together and salt immediately prior to grilling. Toast bread choice and drizzle oil and vinegar to taste on the bread, lay a cooked patty and tomato onto the bread to complete.


These burgers cook extremely fast despite their size. Cheese may ooze, so beware when grilling. Freezing prior to grilling helps to keep the burgers shape.