Amy’s Artichoke Prosciutto Burger
When people think of Arizona, they think Jalpenos and Mexican food, but Arizona’s culture is more than Mexican influence. Combining a mix of California (sourdough bread), with a little Italian (Prosciutto) and all american beef, mushrooms, onions, etc. but adding some Arizona heat with the Caribbean Jerk, Hatch roasted Green Chilies and Pepper-jack Cheese, it’s a burger that represents our multi-facetedSouthwestern culture.
1 and 1/2 lbs Lean Ground Beef
1 Tbsp Caribbean Jerk Seasoning
1 small can of mild Hatch Roasted Green Chilies
Salt and Pepper for Seasoning
6 slices Pepper-jack Cheese (optional)
1 and 1/2 Cup Artichoke Hearts (marinated in Olive Oil)
1 Cup Cremini Mushrooms
1 Large Vidalia Sweet Onion
12 Slices (thin sliced) Prosciutto or Pancetta Ham (Italian Bacon)
2-3 Tbsp Olive Oil
6 Tbsp Spinach Artichoke Parmesan Dip
6 Sourdough Bums or Ciabatta Rolls
Heavy Duty Aluminum Foil
Heat Gas Grill until very hot, then turn heat to medium. Mix the ground beef with Caribbean Jerk Seasoning and mild Hatch Roasted Green Chilies until evenly distributed throughout meat. Mix-in salt and pepper according to liking. Form into 6 individual 1/4 lb. patties. Set aside.
Create three shallow bowl-shaped containers with heavy duty aluminum foil to hold other ingredients. Slice Vidalia sweet onion, cremini mushrooms, and Prosciutto or Pancetta Ham. Pour 1 Tbsp. olive oil into hand-shaped aluminum foil container. Add Prosciutto or Pancetta Ham and grill until crispy. Pour 1 Tbsp. olive oil into second hand-shaped aluminum foil container. Add sliced onions, cremini mushrooms, and artichoke hearts. Grill in aluminum foil on gas grill until onions are caramelized and mushrooms are sauteed. Add olive oil as you go along to keep ingredients from sticking to foil. Move to top-rack of grill when done.
In third bowl-shaped aluminum foil container, add Spinach Artichoke Parmesan Dip and heat on gas grill until it bubbles. Move to top-rack of grill when done.
In the meantime, also place beef patties on grill and cook until inside is no longer pink, turning over frequently to stop from burning. Top with Pepper-jack Cheese (optional) just before done to melt cheese. Grill Sourdough rolls on grill until slightly toasted. Remove once done.
When beef patties are done, arrange sourdough rolls on tray. Divide Spinach Artichoke Parmesan Dip onto bottom of rolls (1 Tbsp on each), place beef patty on top, stir onion, mushroom, artichoke heart and divide evenly onto beef patties. Sprinkle with crispy Prosciutto ham. Top with top bun of sourdough roll. May also use Ciabatta rolls if sourdough is not available. Enjoy!