Napoletana Burgers With Fiery Basil Ketchup


  • Spicy Roasted Garlic Ketchup
  • 1 buPoundof garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1 Cup ketchup
  • 1/4 Cup finely chopped fresh basil
  • 1 teaspoon chili paste (sambal oelek)
  • Patties:
  • 1/4 Cup freshly grated Parmigiano Reggiano cheese
  • 4 slices prosciutto di Parma
  • 6 frozen angus beef burgers
  • Salt
  • 6 Brioche rolls, lightly toasted
  • 8 ounces fresh mozzarella cheese cut into slices
  • 1 Cup shredded crisp romaine lettuce leaves
  • 1/2 Cup julienne basil leaves


  • Preheat grill to medium high heat. Slice the top off the garlic buPoundand place garlic onto a foil square. Drizzle buPoundwith the oil and season with the salt. Wrap the buPoundloosely in the foil and place on the grill and roast for 30 minutes.
  • Squeeze the garlic into a medium bowl, stir in the ketchup, basil and chili paste; set aside.
  • Place the Parmigiano cheese in the bowl of a small food processor. Place the prosciutto in a single layer on aluminum foil and place on the grill; cook until prosciutto is crisp. When cool enough to handle crumble into the bowl with the Parmigiano cheese and pulse until well combined.
  • Pour cheese mixture into a medium bowl.
  • Grill the patties 4 minutes per side, seasoning with salt and adding a cheese slice during the last 2 minutes.
  • To assemble the burgers evenly divide the ketchup between the bottom half of each roll. Top the ketchup with the lettuce followed by the basil, evenly dividing. Place a patty cheese side up on top of the lettuce and basil then sprinkle with the prosciutto cheese mixture, evenly dividing. Top with remaining roll halves.
  • Makes 6 burgers. Pair with Sutter Home Cabernet.