This burger was the result of another random moment of inspiration. I was at Trader Joe’s, and I picked up a jar of their Hot and Sweet Pepper Jelly – I like to keep a few jars in the house, because that + a block of cream cheese + some crackers is the easiest appetizer of all time (handy when you have unexpected guests on their way). As I wandered the store, I remembered that I had 2 pounds of ground beef thawing in my fridge, and I started to think that putting that pepper jelly on a burger might be awfully delicious. I didn’t think cream cheese would hold up well on top of the burger, but brie seemed like it could be a good fit, so I picked up a wedge of that. And then, because every burger needs a crispy component, I grabbed some prosciutto, thinking I would crisp it up and use it instead of bacon. Once all the components laid themselves out in my head, I practically raced home from the store to get started!
Prosciutto Burgers with Hot Pepper Jelly and Brie
1 lb ground beef (I prefer 80/20 or 85/15)
1/2 tsp each salt and pepper
1 tsp dijon mustard
1 tsp worcestershire
2 cloves garlic, minced
8 thin slices of prosciutto
one wedge of brie
4 tablespoons hot pepper jelly
4 buns of your choice
1.) Allow your ground beef to sit at room temp for about 20 minutes, to take the chill off of it. Once it’s warmed up a bit, add it to a large mixing bowl with the salt, pepper, dijon, worcestershire, and garlic. Take 3 slices of prosciutto, and dice them up into 1/4″ pieces, and add them to the bowl. Gently combine all the ingredients with your hands, being careful not to overmix. Shape the mixture into 4 equal patties.
2.) Preheat your oven to 375°. Lay 5 pieces of prosciutto out in a single layer on a rimmed baking sheet; when the oven has heated, bake them for about 10 minutes, until crispy. Set aside one piece for snacking (what? You know you were going to do it anyway), and use the remaining four to top your burgers.
3.) Meanwhile, preheat a grill pan or heavy skillet (or your grill) over medium heat. Lightly oil the pan, and cook the burgers for about 5 minutes on the first side. Flip, and allow them to cook for about 3 minutes. At this point, spoon about 1/2 a tablespoon of pepper jelly on top of each burger, and cover with a few thin slices of brie. Tent a piece of foil over the pan, and let the burgers cook for about 90 seconds more, until the cheese gets melty.
4.) While the burgers finish cooking, toast your hamburger buns and spread the bottom of each with another 1/2 tablespoon of pepper jelly. When the patties are cooked, add one to each bun, and top with a slice of crispy prosciutto. Serve with a side of your choice!
This was another burger success in our household – some slightly sweet, creamy brie, salty and crispy prosciutto, and spicy pepper jelly. Quite a delicious combination! I’m sure these toppings would also be delicious on a turkey burger, or with bacon instead of prosciutto, if that’s what you have in the house. Next time, I might try skipping the brie, and stuffing a cube of cream cheese into the center of the burger instead; it will be fun to see what other variations I can dream up!
In case you can’t tell, I really love coming up with interesting and different burgers! Check out some previous creations here:
Fig-Glazed Burgers with Red Onion Jam
Sweet and Smokey Barbecue Turkey Burgers
Jalapeño Bacon Cheeseburgers on Pretzel Rolls
Sundried Tomato and Goat Cheese Burgers with Roasted Garlic Mayo
Summertime = Burger Time,