Crispy Prosciutto & Fonduta Burgers
with Truffled Potato Wedges & Mixed Green Salad
Burger night... but make it bougie! These all-beef patties are stacked with primo flavors—salty seared prosciutto, a tangy arugula and shallot salad, and creamy fonduta. Nope, not a typo! Fonduta is the Italian twist on Swiss fondue, boasting a thicker, more custard-like texture that’s perfect for spreading, dipping, and dunking. Along with adding delicious drippiness to burgers, you’ll serve truffled fingerling potatoes with this cheesy dip for a fancier-feeling French fry. Basically, it’s burger bliss.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Fingerling Potatoes
2 g
Truffle Zest
1 unit
Shallot
4 ounce
Grape Tomatoes
2 unit
Brioche Buns
(Contains Wheat)
4 ounce
Cream Sauce Base
(Contains Milk)
½ cup
Italian Cheese Blend
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
2 ounce
Prosciutto
10 ounce
Ground Beef
2 ounce
Arugula Lettuce
5 teaspoon
White Balsamic Vinegar
Not included in your delivery
1 tablespoon
Cooking Oil
¼ teaspoon
Sugar
2 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • Carefully toss potatoes with as much truffle zest as you like.
• Meanwhile, halve, peel and thinly slice shallot. In a small bowl, combine shallot, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Set aside, stirring occasionally. • Halve buns. Halve tomatoes lengthwise.
• In a small pot, heat cream sauce base over medium-high heat until gently bubbling, 1-2 minutes. • Reduce heat to medium; whisk in Parmesan and Italian cheese blend one packet at a time until melted. Season with salt and pepper. Remove from heat; cover to keep warm.
• Heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer; sear until browned and crispy, 2-3 minutes per side. (For 4 servings, cook in batches if necessary.) TIP: Press down on prosciutto with a spatula for even crisping. If prosciutto starts to brown too quickly, reduce heat to medium. • Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan
• Form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun; season all over with salt and pepper. • Heat a drizzle of oil in pan used for prosciutto over medium-high heat. Once oil is hot, add patties. Cook to desired doneness, 3-5 minutes per side. Set aside to rest. • While patties cook, toast buns until golden.
• Meanwhile, in a medium bowl (use a large bowl for 4 servings), combine arugula, tomatoes, and as much shallot as you like. Leave vinegar mixture in bowl. • Whisk 2 TBSP olive oil (4 TBSP for 4) into bowl with vinegar mixture; season with salt and pepper. • Toss salad with as much dressing as you like.
• Return pot with fonduta to stovetop over low heat. Whisk in water 1 TBSP at a time until mixture reaches a saucy consistency. • Divide buns between plates; fill with patties, prosciutto (halve if necessary), a bit of salad (save the rest for serving), and fonduta (save some for dipping). • Divide burgers, salad, and potatoes between plates. Serve with remaining fonduta on the side.
