| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 stick (8 tablespoons) unsalted butter
- 1 tablespoon harissa
- 2 cloves garlic, smashed
- 3/4 cup sherry vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- Pinch of saffron
- 2 large shallots, thinly sliced
- 1/4 cup mayonnaise
- 1 teaspoon harissa
- 1/4 teaspoon smoked paprika
- 2 piquillo peppers, patted dry, or 1 roasted red pepper
- 1 anchovy
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1/2 cup canola oil
- 4 thin slices prosciutto di Parma
- 1 1/4 pounds beef chuck, cut into 2-inch pieces (or use 1 1/2 pounds ground 80/20 beef chuck and omit the pork fat below)
- 4 ounces pork fat (omit if using the ground chuck)
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil
- 4 slices fontina cheese
- 4 soft sesame seed buns, lightly toasted
- Arugula, for topping
Instructions
- For the spiced butter: Melt the butter over low heat in a small saucepan. Add the harissa and garlic and cook for 1 minute. Remove from the heat, cover and let sit 1 hour to allow the flavors to meld.
- For the pickled saffron shallots: Bring the vinegar, sugar, salt and saffron to a boil in a small saucepan set over medium heat; remove from the heat and let cool for 10 minutes. Put the shallots in a small bowl, pour the vinegar mixture over, cover and refrigerate for at least 30 minutes and up to 24 hours.
- For the aioli: Combine the mayonnaise, harissa, smoked paprika, piquillo peppers, anchovy and lemon juice in a blender and blend until smooth; season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- For the crispy prosciutto: Heat the oil in a small saute pan over medium heat until it shimmers. Add one slice of the prosciutto at a time to the pan and cook until just crisp. Drain on a plate lined with paper towels.
- For the burgers: Combine the chuck and fat in a meat grinder and grind coarsely into a large bowl (or put the 80/20 beef into a large bowl). Mix in some salt and pepper. Divide the meat into 4 equal patties.
- Heat a cast-iron pan over high heat until smoking. Add the canola oil and burgers and cook until the bottoms are golden brown and a crust has formed, about 4 minutes. Flip over and begin brushing and basting with the spiced butter. Cook until the bottoms are golden brown and the meat is cooked to medium, another 4 minutes. Top the burgers with the fontina, add a little water to the pan, cover quickly and cook until the cheese is completely melted, about 1 minute.
- Spread some aioli on the top and bottom buns. Place a burger on each bottom bun, top with some of the pickled shallots, followed by a slice of crispy prosciutto and some arugula. Add the top buns and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1257 |
| Total Fat | 102 g |
| Saturated Fat | 34 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 49 g |
| Cholesterol | 215 mg |
| Sodium | 1080 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1257 |
| Total Fat | 102 g |
| Saturated Fat | 34 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 49 g |
| Cholesterol | 215 mg |
| Sodium | 1080 mg |
Reviews
Delicious! On point with the seasonings and toppings. WINNER!!!