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Four Cheese Bruschetta Burger with Prosciutto

My inspiration for this burger comes from a four cheese penne pasta dish I make with chicken or steak for dinner.

My family and friends love the dish and I wanted to incorporate it into a burger so they can enjoy the the flavors of the dish but as a burger.



1 roma tomato, diced

1 garlic clove, minced

½ medium onion, minced

¼ cup Extra Virgin Olive Oil

3 tablespoons fresh basil, chopped

1 teaspoon salt

1 teaspoon pepper


2 pounds ground beef chuck

6 tablespoons fresh basil, chopped

6 tablespoons fresh oregano, chopped

1 teaspoon salt

1 teaspoon pepper

¼ cup Sutter Home White Zinfandel


¼ cup Parmesan Cheese, shredded

¼ cup Pecorino Romano, shredded

¼ cup Gorgonzola, crumbled

¼ cup Fontina, shredded

Vegetable oil, for brushing on grill rack

6 (4 1/2-inch) soft Kaiser rolls, split

6 romaine lettuce leaves

6 thin slices of prosciutto



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the bruschetta, combine the tomato, garlic, onion, olive oil, salt and pepper in a medium bowl and mix well. Cover and keep refrigerated until assembling the burgers.

To make the patties, combine the beef, basil, oregano, wine, salt and pepper, mix well. Form the mixture into 6 equal round patties to fit the rolls, cover, and refrigerate until ready to grill.

To make the cheese mixture, shred and combine the four cheeses in a medium bowl and mix well. Cover and set aside until assembling the burgers.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final minutes of grilling, add an equal amount of cheese mixture to each patty, then place rolls, cut sides down, on the outer edge grill rack and toast until lightly brown.

To assemble the burgers, place the burger cheese side up on the cut side of the bottom roll, add, a slice of prosciutto, a leaf of romaine folded in half, then spread the bruschetta evenly on the cut side of the top roll and place on top of lettuce to finish. Serve immediately.

Makes 6 burgers


This Italian style burger is great anytime of the year , but I make them all summer long for a late dinner served with parmesan cheese topped grilled potatoes or fresh grilled vegetables from my garden.