Prosciutto, Basil, Watercress and Olive Oil Blue Cheese Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 thin slices of prsciutto
1/2 pound of organic ground chuck
2 pinches of sea salt
2 pinches of freshly ground black pepper
1/4 cup (or one thin slice) or Papillon Roquefort
1 soft pugliese bun
2 Tablespoons of Colavita Extra Virgin Olive Oil
5 or 6 large leaves of fresh basil
1 small handful of fresh watercress



Place the slices of prosciutto on a piece of parchment paper on a baking sheet and bake in the oven at 425 degrees for about 10 minutes until fat has burned off and prsciutto is just barely crispy. Remove the prosciutto and set aside. Gently shape ground beef into a patty, season both sides of the meat with the salt and pepper and place on gas grill on medium high to high heat. After the burger begins to sweat through its juices to the uncooked side, gently flip the burger. Lay on top of the cooked burger the 2 slices of prosciutto and the crumbled blue cheese. While the burger is cooking, cut the pugliese roll in half and sprinkle both sides with the Colavita olive oil. Place the two halves face down on the grill next to the burger just long enough to warm the roll, but not long enough that it becomes toasted or crispy. The roll should still be soft and chewy. When the cheese is mostly melted and the burger is cooked to medium rare to medium well (or as desired), take the burger off the grill and place on the bun. First place the fresh basil onto the burger and then the watercress and close the top of the bun. After the burger has cooled just slightly long enough to assimilate some of the juices, Cut it in half with a sharp knife, plate it, and enjoy!!!