2 packages of Sargento Blend 5 cheese Italian Slices
12 slices of Prosciutto
1 package of arugula
2 Heirloom tomatoes, sliced 1/4 thick
1 Package of Fresh Gourmet Crispy Onions- Garlic Pepper Flavor
Sutter Home Red Wine Blend
Kosher Salt
Coarse ground pepper
Balsamic Aioli Ingredients
1/4 Cup mayo
2 Tablespoon ketchup
2 Tablespoon aged balsamic vinegar
1 garlic clove, minced
4-5 basil leaves, chopped
Instructions
1. Mix cheese and parsley sausage and ground round with 2-3 splashes of Sutter Home Red Blend.
Gently form 6 patties of equal size, about 3/4 inch thick. With your thumb make an indent in the center of the pattie. Season liberally with Kosher Salt and pepper. Refrigerate until ready to cook.
2. Make balsamic aioli. Combine 1/4 Cup mayo, 2 Tablespoon ketchup, 2Tablespoon aged balasamic vinegar, minced garlic and 4-5 basil leaves in a food processor. Blend until smooth and creamy.
3. Next slice Heirloom tomatoes 1/4 inch think and lay them on a paper towel. Sprinkle them lightly with Kosher salt. Let them sit until ready to assemble burger.
4. Next crisp 12 slice of prosciutto in a griddle pan. lightly sprayed with cooking spray. Cook until crispy and remove from griddle and set aside.
5. Split ciabatta roll in half and toast rolls in oven or toaster oven until lightly browned.
6. Lightly spray griddle pan and heat to medium high heat. Cook burgers 5 minutes on one side over medium high heat.
Flip burgers over cook 3 more minutes . Then add two slices of cheese on each burger and cook 2 more minutes. Take burgers out and let them rest while you assemble the rest of the burger.
7. To assemble burgers smear top and bottom buns with balsamic ailoi.
Top bottom bun with a handful of arugula and one slice of heirloom tomato. Place burger on top of tomato. Then add two slices of crispy prosciutto, and a generous handful of crispy onions. Place top bun on burger and enjoy.
