Ultimate cheeseburger
7
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Dried mushrooms
30 g, porcini variety
Prosciutto fat trimmed
8 slice(s), (100g)
Extra lean beef mince, raw
500 g
Mushrooms
180 g, button variety, finely chopped
Red onion
½ small, grated
Light jarlsberg cheese
4 slice(s), (4 x 15g slices)
Tomato(es)
1 small, (4 slices)
White bread roll
4 medium, (4 x 50g), toasted
Cos lettuce
1 cup(s), (4 leaves)
Red onion
¼ small, (4 slices)
Instructions
1
Place mushrooms in a small bowl and cover with hot water. Stand for 15 minutes, or until mushrooms soften. Drain, rinse, pat dry with paper towel and finely chop.
2
Meanwhile, place 4 slices prosciutto in a single layer between paper towels and microwave on high for 30 seconds, or until prosciutto is partially cooked but still flexible. Drain on paper towels. Repeat with remaining 4 slices prosciutto.
3
In a large bowl, mix beef, both types of mushrooms and onion and season with salt and pepper. Shape into 4 thick patties.
4
Crisscross 2 strips prosciutto across each patty, tucking the ends underneath.
5
Line a large non-stick frying pan with a silicone liner or baking paper. Heat over medium-high heat. Cook burgers, prosciutto ends down, turning once for 6 minutes each side or cooked to your liking. Top each burger with a slice of cheese, cover pan for 30 seconds or until cheese is melted.
6
Season tomato with salt. Place 1 burger on each roll base, top with tomato, lettuce, onion and roll tops.
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