RECIPES: Recipe Details

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Proscuitto and Melon Burgers with Minted Mayo

A classic appetizer, proscuitto wrapped melon, inspired these burgers. Proscuitto di Parma is mixed into the ground chuck. After grilling they are topped with Parmigiano Reggiano , a quick cantaloupe salsa and accented with mint flavored mayonnaise.


Minted Mayo:
1/4 cup mayonnaise
2 teaspoons finely chopped fresh mint
Canteloupe Salsa:
1/2 cup finely diced red onion
2 teaspoons champagne vinegar
1 1/2 cups cantaloupe, cut into 1/4 inch dice
2 teaspoons freshly chopped flat leaf parsley
2 1/2 pounds freshly ground beef chuck
2 cups diced Proscuitto di Parma
2 teaspoons fresh thyme
2 teaspoons coarse salt
Oil to brush the grill rack
6 Kaiser rolls, split
1/2 cup Parmigiano Reggiano cheese, shaved using a vegetable peeler
6 Bibb lettuce leaves


To prepare the minted mayo, combine the mayonnaise and the mint in a small bowl and whisk or stir with fork until well combined. (You may use a food processor) To prepare the Canteloupe salsa, in a medium sized bowl, combine the red onion and the champagne vinegar. Stir in the cantaloupe and the parsley. Set aside. Preheat a gas grill to medium high heat. In a large bowl, break apart the ground beef. Add the Proscuitto di Parma, thyme and the coarse salt. Gently combine. Form the meat into 6 equal sized patties. Lightly brush the grill rack with oil. Arrange the rolls, split side down on the grill rack to lightly toast. Remove to work surface. Lightly brush the grill rack again with oil. Arrange the patties on the hot grill rack, close the cover and grill for 4 minutes. Turn the patties using a large spatula. Top each with the Parmigiano Reggiano cheese, evenly dividing. Close cover and cook an additional 4 minutes. To assemble the burgers, spread the minted mayo on the bottom roll halves, evenly dividing. Top with a Bibb lettuce leaf and a cooked patty (cheese side up). Spoon a generous portion of the cantaloupe salsa over each patty and top with remaining roll halves.