Prosciutto & Burrata Recipe

Slice and sweat

Thinly slice the yellow onions (about 2 cups sliced). Heat a large skillet over medium heat and add 1 tablespoon butter and 1 tablespoon olive oil until shimmering.

Add the sliced onions, 1/4 tsp salt and 1/2 tsp sugar. Stir to coat and cook over medium-low heat, stirring every 3–5 minutes so they soften evenly without burning.

After about 20–25 minutes the onions should be deeply golden and very soft. Stir in 1 tablespoon balsamic vinegar, cook another 1–2 minutes to deglaze and concentrate flavor. Remove from heat and set aside warm or at room temperature.

In a small bowl combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper.

Whisk until smooth and taste; adjust lemon or salt as needed. Refrigerate while you cook the burgers so flavors meld.

Divide 1 lb ground beef into 4 equal portions (about 4 oz each) and gently form into patties slightly wider than the brioche buns. Do not overwork the meat. Season both sides with 1 tsp salt and 1/2 tsp black pepper total (divide across patties).

Heat a cast-iron skillet or grill over medium-high heat and add 1 tablespoon olive oil to coat. When oil is hot and shimmering, add the patties (work in batches if necessary). Cook for 3–4 minutes on the first side without moving to develop a crust.

Flip and cook another 3–4 minutes for medium (adjust time ±1–2 minutes for desired doneness). If you prefer the prosciutto warmed/crisped on top, place one slice of prosciutto on each patty during the last 1–2 minutes of cooking so it warms and slightly crisps.

Remove patties to a plate and let rest 3 minutes. During resting, tear or ladle 2 oz burrata (per two burgers use proportionally) — for each burger portion place roughly 2 oz burrata on top of the hot patty (the burrata should soften and ooze slightly).

Split brioche buns and lightly brush cut sides with 1 tsp olive oil. Toast cut sides in a skillet or under a broiler until golden, about 1–2 minutes.

Spread about 1 tablespoon garlic aioli on the bottom bun. Top with a handful of arugula (about 1/2 cup per burger), then a cheesed prosciutto-topped patty, and a generous spoonful of caramelized onions (about 2–3 tablespoons). Finish with the top bun.

Serve immediately so the burrata remains creamy. Provide extra aioli or caramelized onions on the side if desired.