BBQ Burger with Grilled Pineapple and Frizzled Prosciutto

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


6 slices prosciutto
2 pounds ground beef
1/4 cup grated white onion
3 cloves garlic, minced
1 1/2 teaspoons seasoned salt
1 teaspoon fresh cracked pepper
1/2 cup cilantro leaves, divided
1/2 cup olive oil, divided
1 cup pineapple ice cream topping
1 cup barbecue sauce
6 slices cored pineapple
6 good quality buns
3 Tablespoons butter
6 large lettuce leaves


Preheat grill to medium-high heat.

On a cutting board, stack slices of prosciutto and roll lengthwise. Cut crosswise, making thin strips. Place a sauté pan on the grill and add one tablespoon olive oil. Cook prosciutto until crisp. Remove from pan and place on paper towel lined plate. Set aside.

Combine ground beef, onion, garlic, seasoned salt, pepper and ¼ cup cilantro. Separate into six pieces and form patties. Drizzle with olive oil and place on platter in refrigerator until ready to grill.

In a small bowl, combine ice cream topping and barbecue sauce. Divide mixture into two bowls. Set aside.

Brush grill with olive oil. Brush pineapple with olive oil and grill until grill marks form. Remove from grill, place on platter and set aside.

Brush grill with olive oil and place burgers on grill. Cook 5-7 minutes on each side, turning once. In the last minutes of cooking, baste both sides of burger with BBQ mixture (remaining bowl of sauce will be used later). Remove from grill and place on fresh platter. Tent with foil to keep warm.

Spread butter on sliced rolls. Grill until grill lines form. Place on serving platter.

Place lettuce on bottom half of rolls. Top with burger, one slice of pineapple and an even amount of prosciutto. Spread remaining BBQ sauce on top of bun and place top on burger. Use a skewer or sandwich pick to hold sandwich together. Serve immediately.

Recipe serves 6 and takes one hour to prepare.