Prosciutto & Pesto Smash Burger* Recipe

Divide and form

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Roll each portion loosely into a ball but do not overwork the meat. Season the tops of each ball lightly with a pinch of kosher salt and black pepper.

Preheat skillet/griddle

Heat a large cast-iron skillet or griddle over high heat until smoking-hot (about 4–5 minutes). Add 1–2 tablespoons neutral oil and spread to coat the surface.

Smash

Place 2 balls of beef on the hot surface (don't crowd). Using a heavy spatula or a burger press lined with parchment, firmly smash each ball to a very thin patty (about 1/4" thick). Season the exposed tops with a light pinch of salt and pepper.

Cook

Cook the smashed patties without moving until the edges brown and crisp, about 2–3 minutes. Flip and immediately top each patty with a mozzarella slice. Cook 30–60 seconds more until cheese begins to melt and the patty is cooked through. Remove and keep warm. Repeat with remaining patties, adding a little more oil if needed.

While the patties cook, preheat a separate nonstick skillet over medium heat. Lay the prosciutto slices in a single layer (you can overlap slightly). Cook 1–2 minutes per side until crisp but not burned; they will shrink and become brittle. Transfer to a paper towel-lined plate to drain.

In a small bowl combine 1 cup mayonnaise, 3 tablespoons prepared basil pesto, 1 teaspoon lemon juice, 1 minced garlic clove, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until smooth and homogeneous. Taste and adjust salt, pepper, or lemon as desired. Refrigerate until assembly.

Combine the chopped peppadew peppers, 2 tablespoons finely minced red onion, 1 teaspoon red wine vinegar, 1/2 teaspoon honey, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Stir to combine. Let rest 5–10 minutes so flavors meld. Taste and adjust sweet/tart balance as desired.

Butter the cut sides of the brioche buns with the 1 tablespoon unsalted butter. Place buns butter-side down on a medium skillet or griddle over medium heat and toast until golden, about 1–2 minutes. Keep warm.

For each burger: spread approximately 2 tablespoons pesto-basil aioli on the bottom bun. Place one cheesy smashed patty on the aioli, top with 2 pieces of prosciutto crisp, spoon about 1–2 tablespoons peppadew relish over the prosciutto, add a small handful (1/2 cup) arugula or lettuce if using, garnish with a fresh basil leaf, and finish with the toasted top bun spread lightly with remaining aioli if desired.

Serve immediately while patties are hot and prosciutto remains crisp. Provide extra aioli and peppadew relish on the side if desired.