1 pound ground beef chuck or sirloin
1/2 cup diced red onion
1 tablespoon balsamic vinegar
1 tablespoon minced parsley
1-2 dashes hot sauce
Salt and freshly ground black pepper, to taste
8 ounces Real California Crescenza cheese
4 focaccia buns, toasted
4 ounces thinly sliced prosciutto
Thinly sliced ripe tomato
1 cup fresh basil leaves
In a bowl, mix together beef, onion, vinegar, parsley, hot sauce, salt and pepper. Form into 4 burger patties about 3 inches in diameter and 1 inch thick. Preheat a grill and oil grill grate well. Grill burgers about 3 minutes on each side for rare, 4 minutes for medium rare. Top with cheese in the last minute of cooking. (Or pan-fry burgers in oil over medium heat about 3 minutes on each side for rare, 4 minutes for medium rare, topping with cheese in the last few minutes of cooking.) Place each burger on the bottom half of a bun and top with prosciutto, tomato and basil. Close with top half of bun.
Recipe courtesy of the California Milk Advisory Board
