Primo Parma Burger with Smoked Provolone and Balsamic Mayo

Pairs well with:

Cabernet Sauvignon

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


1 pound prosciutto
1 cup 1/2-inch Italian bread cubes
1/3 cup evaporated milk
1 ½ pounds fresh ground beef chuck
3 tablespoons minced fresh garlic
1 tablespoon crushed red pepper
1 tablespoon chopped oregano
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
6 (4-5 inch) crusty Italian rolls, split, cut side oiled, and lightly grilled until toasted
6 round slices smoked provolone cheese
6 (¼-inch thick large tomato slices)
12 large iceburg lettuce leaves
¼ cup Balsamic Vinegar



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Very finely chop the prosciutto. In a small bowl, soak the bread cubes in the evaporated milk for 5 minutes. Meanwhile, in a large bowl, combine the ground chuck, garlic, crushed red pepper, oregano, salt and pepper. Add the prosciutto and soaked bread to the meat mixture and carefully fold the mixture together to combine well, yet avoid compacting it. Gently shape into 6 burgers. Grill the prosciutto-beef burgers over a medium-hot fire until they are just cooked through, about 4 minutes per side. Put a slice of smoked provolone on the bottom half of each Italian roll and top each roll half with a burger. Top each burger with a tomato slice. Stack two lettuce leaves on top of each burger. Sir together the balsamic vinegar and the mayonnaise. Spread each remaining bun half liberally with the balsamic-mayonnaise mixture and place remaining buns halves on top of burgers to close. Serve burgers. Enjoy!