Phubar's Prosciutto di Parma Wrapped Italian Hamburger Pron

Phubar

Phubar

somebody shut me the fark up.
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After seeing some burgers fly by on the Dutch forum I decided to give it a first try.
Unfortunatly the burgers came out a bit dry,grilling is something I haven't really done yet.


From bottom to top of the burger:

-bottom bun
-ricotta
-romaine lettuce
-homemade pesto ala Genovese
-zucchini
-homemade vinaigrette
-80/20 ground beef from butcher,wrapped in prosciutto di parma and sprinkled with parmigiano reggiano
-red onion
-homemade Italian tomato sauce
-tomato with vinaigrette
-top bun



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That's a good looking sammich right there.

Maybe its just the picture, but that hamburger looks alot leaner than 80/20. Looks like 90/10 or maybe 93/7, which would explain why it seemed dry.
 
Red Valley BBQ said:
That's a good looking sammich right there.

Maybe its just the picture, but that hamburger looks alot leaner than 80/20. Looks like 90/10 or maybe 93/7, which would explain why it seemed dry.
Click to expand...

Thanks,next time I'll stick with the ground beef I normally buy at the supermarket,always tastes good when I make phatties or MOINKS.
Couple of Dutch guys who have made burgers more often than I also use the same beef from the supermarket.
 
Good looking groceries as always Phu. I love layers... Gotta ask though, why does the bacon look uncooked?
 
Looking Phugreat as Phusual! I wonder where you got the idea of a bacon phrap... Any idears Cowgirl?
 
Ashmont said:
Looking Phugreat as Phusual! I wonder where you got the idea of a bacon phrap... Any idears Cowgirl?
Click to expand...

Thanks Ash!
It was a no brainer what to to with the prosciutto,one of the first things I noticed here was that everything gets wrapped in bacon...Cowgirl influences me alot for sure...not sure in what kind of way though....:roll::-D
 
Sorry I missed this one Phubar! Lose the pesto and I'm so there. You should really try ground chuck for burgers though.:biggrin:
 
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