Prosciutto and Goat Cheese Burgers topped with Melon Salsa

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.

Burgers at our cottage during the summer for the past several years we have started a tradition.Once a week I make a different burger and we get together and enjoy them with some wine and beer. It has become such a hit that I’ve thought about charging for it but being as all the neighbors now kick in and pay for all the ingredients and I enjoy doing it so much that I left it as a tradition. Our local butcher has been kind enough, because we buy everything through him to grind several of our ingredients together because our tradition has grown and at times I find myself having to make 20 to 30 pounds at a time. So for the purpose of this competition I have down sized the recipe to what I think is a manageable size (I now have over 35 burger recipes)


Melon Salsa:
1 1/2 cups cantaloupe, peeled and diced
1 1/2 cups honeydew, peeled and diced
1 mango, peeled and diced
1/2 cup green bell pepper, chopped fine
1/2 cup red bell pepper, chopped fine
1/3 cup red onion, chopped fine
2 jalapeño pepper, seeded and chopped fine
2 tablespoons fresh cilantro, chopped
1 clove garlic, minced or chopped fine
3 tablespoons fresh lime juice
1 tablespoon white wine vinegar
1 teaspoon canola oil
1/2 teaspoon ground cumin

Chicken Burgers:
4 lbs. freshly ground boneless chicken (2 lbs. breast and 2 lbs. thigh meat)
2/3 lb. Crumbled Goat Cheese
1/2 lb. Sliced Prosciutto

Vegetable oil for brushing on the grill rack
¼ stick of butter softened

6 Italian Style Crustini Buns


Melon Salsa:
Combine the first 9 ingredients in a bowl. In separate bowl, combine the remaining ingredients. Whisk together and pour over first 9 ingredients, toss well. Cover and refrigerate.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the chicken patties, combine chicken, cheese, and prosciutto into a large mixing bowl; hand mix well. Form into 6 patties on a baking sheet, cover and refrigerate until ready to grill.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook 5-7 minutes on each side. During the last few minutes of cooking, butter the cut sides of the bun, placing the buttered side down on the rack and grill until golden brown.

To assemble the burgers, on each bottom bun place a chicken patty, top each burger with about ¼ cup of the melon salsa. Add the top bun and serve.