Phubar's Prosciutto di Parma Wrapped Italian Hamburger Pron

[Bluesman]

Lean N' Juicy

For a juicy burger from lean meat, you need high temps, 500 and above. Coat the burger with some olive oil then cook on high for 2 minutes a side. More time equals more towards well done. I like mine medium rare. Nice looking Sammie. :-D:-D

 

[Phubar]

Sorry I missed this one Phubar! Lose the pesto and I'm so there. You should really try ground chuck for burgers though.:biggrin:

No worries bro'!:-D

No love for pesto!?:shock:
Too bad...more pesto for me though!:biggrin:
I'll do some more research!

 

[Phubar]

For a juicy burger from lean meat, you need high temps, 500 and above. Coat the burger with some olive oil then cook on high for 2 minutes a side. More time equals more towards well done. I like mine medium rare. Nice looking Sammie. :-D:-D

Thanks for the splendid tips Bluesman!

 

[Paulmark]

Phubar, you failed to mention the flavor and appetite enhancer pictured on the left:smile:Also I think a bit of pink in the middle would work. :biggrin:

 

[landarc]

Looks great to me Phubar, now, I do not know about prosciutto on a burger, but, I would have eaten it happily. I love the veggies and fresh thinking on the garnish, the zuchinni is just uncommon.

 

[bigabyte]

My tongue just had an orgasm.

 

[SmokinAussie]

Awesome Euro burger interpretation Phubar... Basically, It's Pharking Phabulous. I think everyone can learn from this.

I'm regularly making burgers for the Phamily here too. I think I'll make some pron next time and see how it goes.

Believe it or not, there is such a thing as a "Classic Aussie Burger"... yessineedee...

 

[RubThatButt]

Now that's what I would call a deluxe burger for sure. Great Job!