Kicked Up Inside Out Monster Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 pound ground sirloin
1 pound ground chuck 20 % fat
2 teaspoons of kosher salt
1 teaspoon of cracked black pepper
4 tablespoon olive oil
4 ounces prosciutto
1 cup red onion
1 jalapeño
1 16 ounce can of petite dice tomato
15 gherkins
1 cup shredded Parmesan cheese
4 tablespoon ketchup
2 tablespoon yellow mustard
1 cup plus 1 tablespoon mayonnaise
¼ teaspoon red pepper flakes
6 ½ inch slices of sharp cheddar cheese
½ head of iceberg lettuce
6 potato buns
4 tablespoons of butter



Place the ground sirloin and chuck in a large bowl, season with salt and pepper. Preheat the grill to medium heat. Roll the slices of prosciutto up like a cigar. Slice it lengthwise then crosswise to create bite size pieces. Place a medium size skillet on the grill and add 2 tablespoons of olive oil and prosciutto to the pan. Cook for 2 minutes stirring occasionally. Dice the red onion and jalapeño then add them to the pan. Sauté prosciutto, onions and jalapeño for 2 minutes. Drain the can of tomatoes then add them to the pan. Continue cooking for 5 minutes stirring occasionally. Remove the mixture from the heat and transfer to a bowl and allow the ingredients to cool. Finely chop the gherkins and add them to the ground meat along with the, sautéed mixture, Parmesan cheese, 2 tablespoons of ketchup, 1 tablespoon yellow mustard and 1 tablespoon mayonnaise. Using your hands, combine all the ingredients together until they are thoroughly combined. Form 6 equal size burgers. Place one slice of cheddar on the burger and wrap the meat over it so that the slice of cheese is in the center of the burger and completely covered by the meat. Do this for the five remaining burgers. Adjust the grill to medium high heat and brush with remaining olive oil. Place all six burgers on the grill. Cook the burgers for five minutes per side.

In a small bowl, combine remaining ketchup, mustard, mayonnaise and red pepper flakes. Stir to combine.

With a sharp bread knife, shred the iceberg lettuce and set aside. Split the buns and butter both sides. Just before the burgers finish cooking, add the buns to the grill inside down for 1-2 minutes or until golden. Remove the buns from the grill, add 1 tablespoon of sauce to both sides of the buns. Place the burgers on the bun and divide the lettuce amongst the six burger by placing it on top of the burger. Top with the bun and enjoy!