Provolone-Stuffed Prosciutto Burgers

Feb 23, 2011 by

Why yes! I did just post a recipe with Prosciutto! How observant of you! Last weekend, I had sent my husband to the store for a few slices to make the Prosciutto-Wrapped Goat Cheese and Walnut Stuffed Dates. He came home with half a pound! Despite my very best snacking efforts, a few days later I still had a whole lot left. I also had some ground beef left over from a large pot of chili I made for Mike’s birthday party. I’ve developed an obsession lately for stuffing cheese in meat (like my Feta-Stuffed Greek Meatballs) so I figured why not make stuffed burgers?

I seasoned the meat a bit to be slightly Italian-ish (SO a word) and diced the Prosciutto into small squares so they would mix in well with the burger meat. I formed half the burger first, stuck a few triangles of Provolone in the middle, then put more meat on top to form a full burger. I browned them on medium-high in my cast iron skillet first, then put the whole she-bang in the oven till they were cooked through (internal temp reaches 160F).  If you want to grill them, put some foil under them in case any cheese oozes out (which is likely) so you don’t get any in the coals.

If you form and seal your burgers well, very little of the cheese should leak out. These were awesome on a bed of greens but if you feel so inclined to take it to the next step, serve with Marinara sauced and added cheese.

Provolone-Stuffed Prosciutto Burgers

What you need:

  • 6-8 slices Prosciutto, depending on size
  • 4-5 slices of Provolone cheese, cut into quarters
  • 1 lb ground beef
  • 1 tsp onion powder
  • 2 tsp fresh garlic
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano

What you do:

  1. Mix the spices and garlic into the meat.
  2. Dice the Prosciutto into small squares and add into meat mixture.
  3. Form a flat patty, about 1/2 the size of a burger. Add a few pieces of the cheese, and top with more meat, forming a full patty.
  4. Brown briefly in cast iron skillet and then put in oven.
  5. Cook at 375 for approximately 15 minutes or until internal temperature reaches 160F.

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  1. kristine

    I love your site. Your recipes bring me so much inspiration in the kitchen. Like your acorn squash hash, TO DIE FOR, luckily because my family was forced to join me in no less than 5 renditions of it (in 1 week!). And your prosciutto wrapped dates have filled my head with so many ideas, I literally dremt of them… just thought I’d let you know that you’re inspiring!!

  2. What an amazing & tasty looking burger filled with Provolone cheese & real flavours too!

    Waw!! MMMMM,…!

  3. I just made these, but there was so much liquid in the dish after I took them out of the oven. And the cheese had melted out :(

    • AndreAnna

      You used Prosciutto and not ham, right? The ham would exude more juices than the Prosciutto, that’s why I asked. If the meat you’re using is on the fattier side, it will ooze our some juices. Our grass-fed meat is fairly lean. If you don’t want them gathering in the pan, you can put the burgers on a rack in a dish so the fluids drip below. As far as the cheese leaking out, make bigger burgers and make sure the cheese is densely packed in the center and everything is sealed well.

      I’m sorry they didn’t come out right for you.

      • Yes, I used proscuitto. The mince I used was premium lean mince. They are sitting the fridge right now, going to have them for lunch. I’m sure they will taste fine though :P


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