Proscuitto and Asparagus Topped Burger with havarti and Lemon Aoili

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Burger part:
1 pound ground beef 80/20
1/2 pound ground sirloin
1/4 cup marinated artichoke hearts, chopped
1 clove garlic minced
1/2 teaspoon each salt and pepper

Asparagus bundle part:
1 tablespoon good quality extra virgin oilive oil
1/2 teaspoon each salt and pepper
30 fresh asparagus spears (5 per burger) trimmed to fit burger.
1 tablespoons lemon juice
12 thin slices proscuitto

12 slices Havarti

6 crusty sun dried tomato cibatta rolls. If you can’t find them use regular cibatta rolls

Lemon aoili
1 cup mayonnaise
1 tablespoons crushed garlic
1 tablespoon lemon juice

6 slices raw onion



In a large bowl combine all burger ingredients, being carefull not to over compact.
Form into 6 patties.
Pre heat grill to high.
Put the trimmed asparagus spears into a zip lock bag, add the olive oil, and salt and pepper, lemon juice, toss to coat.
Grill for 3 to 4 minutes, or until desired doness.
Remove from heat,and wrap 5 spears in 2 pieces of proscutiio to make 6 bundles.
Cut rolls in half lengthwise.
Next make the Lemon Aoili by combining all aoili ingredients, cover and chill.
Turn grill down to med high and grill burgers to desired doness.
The last 5 minutes of cooking, put 2 slices of Havarti on each burger, and toast the cut sides of the rolls.
Put a burger on the toasted bottom of the cibatta roll, slather the top roll with the Lemon Aoili, put an onion slice on each burger, then asparagus bundle on each burger.