Hot Italian Burrata Burgers with Crispy Prosciutto and Balsamic Marinated Tomatoes

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

My love affair with Burrata cheese began a short time ago when at a restaurant in NYC I had a Caprese salad with Burrata; its rich creamy texture left me wanting more. I was able to find some at my local Whole Foods and its Italian roots became the inspiration for this burger. These juicy spicy burgers are the perfect complement to the rich Burrata cheese. One bite of these delicious burgers and you too will fall in love with Burrata.


Balsamic tomatoes:

1 1/2 cups small diced Nature Sweet cherry tomatoes

1/2 cup Colavita balsamic vinegar

1/2 teaspoon kosher salt

1 dried Calabrese pepper, crumbled

2 tablespoons finely chopped fresh basil


1 1/2 lbs. freshly ground beef chuck

3 hot Italian sausages, casings removed

1 1/2 teaspoons kosher salt

1/4 cup finely chopped fresh basil

4 ounces Parmigiana Reggiano cheese

2 tablespoons Colavita extra virgin olive oil

6 ounces Prosciutto (about 10 slices), cut into thin strips

Vegetable oil to brush the grill

6 Sesame Seed topped bulkie rolls (I recommend Whole Foods)

2 cups arugula leaves

8 ounces Burrata cheese (I used Di Stefano)


In a medium bowl combine the tomatoes, vinegar, salt, crumbled pepper, and the basil; cover until ready to use.

Preheat a gas grill to medium high heat. Break apart the ground beef and the Italian sausages into a large bowl. Add the salt and basil. Grate the cheese right into the bowl. Using a wooden spoon stir the meats and seasonings just until all the ingredients are incorporated. Divide the mixture into six equal sized portions and shape into patties.

Heat the 2 tablespoons of Colavita extra virgin olive oil in a fire safe skillet over the grill. Add the prosciutto and cook until crispy; transfer to a paper towel lined plate to drain.

Lightly brush the grill rack with oil then arrange the patties on the rack; cook 4-5 minutes per side or until desired doneness. During the last 2 minutes of grilling arrange the rolls split side down on the edges of the grill to lightly toast.

To assemble the burgers divide the arugula arranging on the bottom roll halves. Top the arugula with a patty. Spread the Burrata cheese over each patty, evenly dividing, then top with the crispy prosciutto. Spoon 1/4 cup of the marinated tomatoes over each patty then top with remaining roll halves and serve immediately.

Yield: 6 burgers