Sneaky Three-Cheese Brisket Burger stuffed with Prosciutto

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.


Canola oil for brushing grille
3 lbs. ground beef brisket
6 oz. Cream Cheese
2.5 T Grill Seasoning
6 oz. Havarti Cheese
6 Thinly sliced slices of prosciutto
3 t. kosher salt
24 turns fresh cracked pepper
6 slices American cheese
6 Kaiser Rolls
1/4 cup softened butter
2 cloves garlic, halved
6 T Grey Poupon
1 1/2 cups arugula
6 slices tomato
6 slices white onion



Turn grill on to medium high. Brush with canola oil to prevent sticking. Combine ground brisket, cream cheese, and grill seasoning in a large mixing bowl. Mix together with hands until combined. Be careful not to over-work meat. Separate mixture into 12 1/4lb patties approximately 5 inches in diameter. Take 1 oz. of havarti and wrap with slice of prosciutto. Place wrap in center of 1 of the burger patties. Place another of the patties on top and pinch closed around the edges to form your stuffed burger. Repeat with the remaining havarti, prosciutto and burgers to make a total of 6 burgers. Sprinkle 1/4 teaspoon of kosher salt on each side of each burger. Add 2 turns of cracked black pepper to each side as well. Place burger on grille for approximately 4 minutes per side, until medium. When burger has been on 2nd side for 2 minutes, top each patty w/1 slice of American cheese. Remove from grille once sliced cheese is melted and allow burgers to rest. Split the kaiser rolls and spread butter in thin layer on inside of each slice. Place buttered buns on grille for 2-3 minutes until golden and crisp. Remove buns, and while still hot rub with the halved cloves of garlic. To assemble burgers: Start with bottom bun. Spread on 1 T dijon mustard. Put 1/4 cup arugula on bun. Place tomato on top of arugula. Place burger on top or tomato. Place sliced onion on top of burger, then bun top.