Sorry. I didn’t take a lot of pictures. There was just too much prep. The end result was completely worth it.
I know it’s hard to tell, so here is a list of the layers, starting from the bottom: bun, basil leaves, roasted red pepper, tomato basil mayo, crispy prosciutto, burger, smoked provolone, a little more mayo, and the bun.
As if that’s not enough, the burger itself has some rosemary butter inside. Like I said, a lot of prep. I pulled this out of Better Homes and Gardens. It was in a section about tailgating. For some reason the recipe page mentions cbsatlanta.com, and it mentions the calorie count. I guess I should pay closer attention to things like the name of the recipe. Seriously, what did I expect from a half-pound burger? Not to mention the fact that to make four burgers the recipe called for a pound and a half of ground chuck and a half pound of sausage. I know. I feel my arteries hardening. It makes me feel only slightly better that I cut off the bottom half of my portion. Hopefully the fact that I have to type out the recipe will burn a few of those 1100 calories.
Rosemary Butter: mix 1/2 cup of softened butter with 1 teaspoon of chopped rosemary. Transfer to plastic wrap and roll into a log. Place it in the freezer during prep, or make a day ahead.
Tomato Basil Mayo: mix 1/3 cup of mayo, 2 tablespoons of chopped sun-dried tomatoes, 1 tablespoon of basil, and 1 teaspoon of lemon juice. Cover and chill. I feel that I should note that the actual recipe says to use 1 tablespoon of parsley. I’m not quite sure how that would turn into tomato basil mayo.
3/4 cup of grated parmesan
1/3 cup finely chopped onion
1/4 cup chili sauce
1 1/2 teaspoons of Italian seasoning
1/2 teaspoon of garlic powder
1/2 teaspoon of black pepper
1/4 teaspoon salt
1 1/2 pounds ground beef chuck
1/2 pound Italian sausage
Combine the first seven ingredients, then add the beef and sausage, and mix with a cook’s best tools — your hands. Divide into four portions and when you shape into patties place a 1/2-inch thick piece of rosemary butter into the center portion. Grill away.
Just a couple of things: the recipe says to grill your own peppers, but I took mine right out of the jar and it worked out fine. I also toasted my buns; everything is better on toast. I love provolone, but with everything else going on I wouldn’t have missed it. The prosciutto and the mayo were the highlights as far as I was concerned. If there’s ever a next time I will make eight burgers and cut the butter into smaller portions.
Eat Well and Savor.