12 very thinly sliced pieces of Prosciutto fried until crisp
Â½ pound smoked buffalo mozzarella cut into 6 slices
1 bunch fresh Arugula leaves
1 cup Roasted Red Peppers
2 pounds ground beef (80% lean) plus Â¼ pound each of ground pork and ground veal
4 minced garlic cloves, sautÃ©ed in olive oil until golden and then cooled
2 tablespoons Worcestershire Sauce
1 teaspoon dried Red Pepper Flake
1 tablespoon kosher salt, or more to taste
Freshly ground black pepper to taste
6 Buns/Rolls of your choice, preferably Ciabatta Rolls or Focaccia
Olive oil or Oil Spray, for the grill rack and rolls
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the beef/pork/veal, garlic, Worcestershire, Pepper Flake, and salt & pepper. Handling the meat as little as possible to avoid compacting it, mix well. (Tipâ€¦ Keep a bowl of ice water nearby and run your hands through it, thoroughly drying hands, before mixing ingredients and forming each patty. This will keep the internal fat from melting due to body heat in your hands). Divide the mixture into 6 equal portions and form into 6 patties.
When the grill is ready, brush the grill rack with oil, or spray. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, brush the buns/rolls lightly with olive oil or spray with cooking spray.
During the last few minutes of cooking, place the buns/rolls, cut side down, on the outer edges of the rack to toast lightly and place one slice of the smoked mozzarella on each burger. When burgers are done allow to sit for 5 minutes to allow for the juices to redistribute.
To assemble the burgers, place a patty (melted cheese side up) on the bottom half of a bun/roll. Top each burger with 2 slices of the crisp prosciutto, arugula leaves, roasted red peppers and remaining bun/roll halves. Buon Appetitoâ€¦or else!
Makes 6 approx. Â½ pound burgers