search in

Italian burger by Julian Kutos. 

Italian burger by Julian Kutos. 
© Julian Kutos
Home Food & Drinks Recipes Cooking Italian Beef & Prosciutto Burger

Italian Beef & Prosciutto Burger

Burgers
Meat

Falstaff recipe blogger Julian Kutos serves up the classic burger with an Italian twist: Buffalo Mozzarella & Tomato Confit

Julian Kutos

For the patties:

Ingredients (4 servings)
30 g streaky bacon, roughly chopped
50 g onions, finely chopped
50 g carrot, peeled and finely grated
10 g celeriac, peeled and finely grated
15 g parsley, finely chopped
1/2 garlic clove, thinly sliced
1/2 brioche burger bun soaked in water
300 g minced lean beef
1 egg
some wheat flour to bind
pinch(es) salt
some freshly ground black pepper
pinch(es) olive oil
1 handful garlic
twigs thyme for frying
  • Fry the streaky bacon in olive oil in a pan until crispy. Remove the bacon from the oil and place in a large bowl. In the same oil, sauté the onion, garlic, parsley, carrot and celery until translucent. Season with salt and some sugar.
  • Put the fried vegetables in the bowl with the bacon and mix well with your hands, then add the beef and mix everything together, still using your hands. Squeeze the water from the torn bread roll and add to the mixture along with the egg, mix until well incorporated. Season with salt.
  • Let the mixture soak for an hour.
  • Form round patties from the meat mixture, approx 2cm thick, dust with flour. To sauté, add olive oil to a heavy based frying pan, then gently heat a whole clove of garlic and some thyme, turn the heat to medium-high and add the patties. Cook for around 3-4 minutes per side (for medium rare). Season with black pepper after frying.

For the mayonnaise:

Ingredients (4 servings)
1 whole egg
250 g vegetable or corn oil
some lemon zest
splash(es) lemon juice
some Dijon mustard (to taste, omit if preferred)
pinch(es) salt
some freshly ground black pepper
  • Put the egg, salt, pepper, mustard, lemon in bowl.
  • Slowly pour the oil over the egg, beating the whole time with a hand blender, whisk or spatula until the mixture begins to emulsify and a creamy mayonnaise is formed.
  • The mayonnaise can be stored in the refrigerator for four days.

For the tomato confit:

Ingredients (4 servings)
1 kg vine tomatoes
some thyme
8 handful garlic
pinch(es) salt
pinch(es) sugar
splash(es) olive oil
  • Remove the stalk of each tomato with a small knife and score a small cross on the underside of the tomato. Briefly blanch the tomatoes in boiling water until the skin begins to loosen, rinse in ice water. Peel the tomatoes, cut in half and remove all the seeds.
  • Do not peel the garlic, poke several holes in the clove with a sharp knife.
  • Place the blanched tomatoes in a bowl with the garlic, olive oil and thyme. Season with salt and a little sugar, leave to marinate for 30 minutes.
  • Then carefully place the tomatoes next to each other on a baking sheet lined with parchment paper. Gently crush the garlic cloves by hand, leaving the cloves whole. Scatter the garlic cloves and thyme over the tomatoes.
  • Dry the tomatoes in the oven at 90°C hot air for 2 1/2 hours.  Remove from oven and allow to cool.  Then arrange the tomatoes in a storage box, separate the layers with baking paper and baste with enough olive oil.
  • Keeps for many weeks in the refrigerator.

To serve (for each burger):

Ingredients (4 servings)
1 brioche burger bun, halved
1 minced patty
mayonnaise
some tomato confit (alternatively cherry tomatoes or tomatoes in oil)
handful rocket
1 slices prosciutto
some sliced buffalo mozzarella
  • Halve the burger bun and cover the bottom half with mozzarella. Lightly brown both halves in the oven at 180°C for several minutes until the cheese starts to melt.
  • Spread the top half of the burger bun with mayonnaise, wrap the minced patty in prosciutto, add to the burger with the tomato confit, rocket and mozzarella and serve.
Julian Kutos
More by Julian Kutos
Discover more
Pulled Pork Sliders
Pulled Pork Sliders
After marinating overnight in a spicy rub and slow-roasting for 12 hours, the pork emerges soft and...
Find out more
Gourmet burgers are all the rage but you can keep it simple too.
Top 10 Burgers & Sandwiches
Gourmet burgers are big business now but you don't need to leave home to get a bite of this juicy...
By Catherine Walbridge

The best

"Sunday Opening" Restaurants in Lucerne The Best Restaurants in Kitzbühel The Best White Wines from South Africa The Best Grüner Veltliners from Lower Austria - Vintage 2020 The The Best Wineries in Alto Adige
Weissburgunder: Best Wines of the »Pinot Trophy 2017« Best Wines of the Vintage 2016 from Saxony-Anhalt Riesling: Best Wines of the »Franken – Rarities from the Best Sites« Sauvignon Blanc: The Best Wines of the Vintage 2017 from Burgenland Gewürztraminer: Best Wines of the »Wineguide 2018/19 Alto Adige«
"Beer Selection" Restaurants in Switzerland "Sunday Opening" Restaurants in Triest The Best Restaurants in Turkey The Best Restaurants in Zell am See The Best Restaurants in Zadarska županija
"Outdoor Dining Area" Wineries in Lower Austria The Best Bars in Linz The Best Wineries in Viana do Castelo The The Best Wineries in Bündner Herrschaft The Best Wineries in France