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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARE THE ROASTED TOMATOES: | 2. Position the rack in the center of the oven and preheat the oven to 500°F | 3. Place the tomatoes on a baking sheet. | 4. Arrange the garlic slices on top of the tomatoes and scatter the thyme sprigs over the tomatoes. | 5. Drizzle with the oil and sprinkle with salt and pepper. | 6. Roast until the tomatoes are tender and golden brown on the bottom, about 20 minutes; set aside. | 7. PREPARE THE BURGERS: | 8. Heat 1 tablespoon of oil in a heavy large sauté pan over medium heat. | 9. Working in batches, lay the prosciutto slices in the pan and cook over medium heat until crisp and golden, about 2 minutes per side. | 10. Transfer the crisped prosciutto to a paper towel-lined plate. | 11. Heat the remaining 1 tablespoon of oil in a heavy small sauté pan over medium heat. | 12. Add the shallots. | 13. Sprinkle with salt and pepper and sauté until tender, about 2 minutes. | 14. Stir in the minced garlic. | 15. Remove from the heat and cool completely. | 16. Gently mix the cooled sautéed shallots and garlic with the ground beef, parsley, mustard, Worcestershire sauce, crushed red pepper flakes (if using) 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl until well blended. | 17. Mix in the egg. | 18. Divide the beef mixture into 4 equal mounds. | 19. Using a 4-inch ring mold, shape each mound into a patty (optional) can shape them by hand. | 20. Preheat a grill pan or prepare a barbecue for medium-high heat. | 21. Brush the cut sides of the ciabatta with butter. | 22. Grill the ciabatta, cut side down, until lightly toasted, about 2 minutes. | 23. Place the ciabatta on a plate and cover to keep warm. | 24. Grill the patties until brown on the bottom, about 3 minutes. | 25. Turn the patties over. | 26. Top the patties with the roasted tomatoes and then with the cheese. | 27. Continue to grill until the patties are cooked to medium-rare doneness, about 3 minutes longer. | 28. MAKE THE GOURMET KETCHUP: | 29. Whisk the ketchup, mustard, vinegar, Worcestershire sauce, chives, red pepper flakes (optional) & tarragon in a large bowl to blend. | 30. Gradually whisk in the oil to blend wel &.set the sauce aside. | 31. TO SERVE: | 32. Place the lettuce over the grilled ciabatta bottoms. | 33. Set the patties on the lettuce. | 34. Spoon some gourmet ketchup over the burgers. | 35. Top with the crisped prosciutto. | 36. Cover with the ciabatta tops. | 37. Serve the remaining gourmet ketchup alongside. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	3		quartered	120.6297	26.0694	5.8975	1.3403
garlic clove	3		sliced	-	-	-	-
thyme sprig	10			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt				-	-	-	-
black pepper			ground	1.4432	0.3677	0.0597	0.0187
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
prosciutto	8	slices		-	-	-	-
shallot	3	cup	diced	345.6	80.64	12.0	0.48
salt				-	-	-	-
black pepper			ground	1.4432	0.3677	0.0597	0.0187
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
beef chuck	1 1/4		ground	793.3351	1.7567	119.7369	34.3967
italian parsley	2	tablespoons	chopped	-	-	-	-
dijon mustard	2	teaspoons		-	-	-	-
worcestershire sauce	1	teaspoon		13.26	3.3082	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
red pepper flake			crushed	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
ciabatta	4	squares		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
fontina cheese	4	ounces	sliced	441.126	1.7577	29.0304	35.3128
romaine lettuce leaf	8			-	-	-	-
ketchup	1/2	cup		-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
sherry wine vinegar	1	tablespoon		-	-	-	-
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219
tarragon	2	teaspoons	chopped	3.54	0.6026	0.2732	0.0869
red pepper flake	2	pinches	crushed	-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.