The Prosciutto-Wrapped Amedeo Burger with Fire-Roasted Vegetables
This Spanish/Italian burger is named for a historical figure originally from Italy. Amedeo I was King of Spain (1845 –1890 ) although he was not of Spanish descent. The idea of one’s cultural heritage blending with another culture is a great example of how we come about fusing cuisines.This burger that is good enough, even for a King of Spain, is loaded full of both Spanish and Italian cultural influences. A fried egg on top exemplifies the rich history of eggs found in Spanish cuisine while the prosciutto ham, zucchini and basil are all prevalent in Italian cuisine. The robust flavor of Sutter Home® Merlot is a great addition to the roasted flavor of the vegetables and the spicy flavor of the burger. This particular wine is a perfect choice to be included in this recipe, not only does it lend it’s wonderful flavor, but the Merlot grape is very popular and is the 5th most planted grape in Italy. Cooking with a grill or open flame exemplifies a rustic cooking tradition found in both Italian and Spanish cooking.
3 chorizo sausages, casings removed
1 pound lean ground sirloin
1 pound lean ground chuck
1/3 cup chopped (jarred) pimento
2 teaspoons minced garlic
2 Tablespoons paprika
1 1/2 teaspoons ground cumin
1 Tablespoon olive oil
2 eggs, beaten
1/4 cup finely chopped red onion
1 Tablespoon chopped fresh parsley
4 ounces Manchego cheese or Monterey Jack cheese, chopped
1/4 cup plus 2 Tablespoons Sutter Home® Merlot, divided
1 1/2 teaspoons ground black pepper, divided
1 1/2 teaspoons sea salt or kosher salt, divided
2 medium zucchini, ends removed, peeled and halved length-wise
2 medium red onions, peeled and halved
3/4 cup plus 1 Tablespoon extra-virgin olive oil, divided
4 Tablespoons fresh chopped basil, divided
1 head red or green cabbage, quartered
3 large red bell peppers, cored and halved
3 large tomatoes, halved
6 large slices prosciutto ham, sliced medium-thin
4 to 6 ounces Manchego cheese or Monterey Jack cheese, sliced thin
6 large eggs
12 thick slices rustic-style or Italian bread
2 Tablespoons balsamic vinegar
In a gallon-size re-sealable plastic bag, marinate onions and zucchini in 1/4 cup wine and 2 tablespoons olive oil and 1 tablespoon basil (careful not to break up onions). Set aside.
Create burgers by placing sausage and ground beef into a large mixing bowl and with hands, thoroughly combine. In a small mixing bowl, combine next 9 burger ingredients along with 2 tablespoons wine, 1 teaspoon both salt and pepper. Add small bowl ingredients with beef and sausage mixture and mix well to incorporate. Cover with plastic wrap or foil and set aside in refrigerator for spices to merry, at least for 30 minutes.
Prepare gas grill on medium-high heat. Divide burger mixture into 6 equal portions (about 1-inch thick burgers). Make a slight depression in the center with your thumb so that while cooking burger can expand without having a dome-like top. Place the slices of prosciutto on a cutting board or piece of wax paper. Place 1 burger in the center on each slice of prosciutto and wrap the prosciutto around burger. Repeat with remaining burgers.
Along with marinated vegetables, cabbage wedges, bell pepper and tomatoes, place burgers prosciutto-covered side down on grill over medium-high heat. Drizzle all with 1/4 cup olive oil and sprinkle with 2 tablespoons basil. Grill all for 6 to 8 minutes on both sides (until the prosciutto is golden). With 1 minute or so to go in cooking time, place slices of cheese on top of burgers to soften. Remove burgers from heat and set aside. Remove vegetables to cutting board(s).
Prepare eggs Spanish-style. Place a large skillet on grill grates over medium-high heat. Pour in 1/4 cup olive oil. Crack eggs and carefully place into a small bowl (careful not to bust yolks of eggs). Once oil is very hot, carefully slip eggs into hot oil. Spoon oil over eggs while they cook. Cook sunny-side up for about 1 1/2 minutes or until whites are fully cooked. Take pan off heat and remove eggs with slotted spoon. Sprinkle with 1/2 teaspoon salt and pepper.
When ready to serve, remove core from cabbage wedges and slice along with bell peppers, tomatoes and zucchini. Drizzle slices of bread with balsamic vinegar and remaining olive oil and sprinkle with remaining basil.
Place a slice of bread onto a plate and lay handful of cabbage. Then layer burger with grilled slices red pepper, onion, tomato, zucchini, and fried egg along with sprinkle of sliced cabbage. Cover with another slice of bread. Serve immediately.
Yields: 6 burgers
Total Cooking/Prep time: 1 Hour and 25 Minutes (includes 30 minutes marinating time)