Pimento Cheese + Prosciutto Burger
The Summer wind-down is hitting me with a lot of mixed emotions. On the one hand, I’m eager to get into Fall. Football + Halloween decorations + cozy nights with cozy meals. But I would be lying through my teeth if I tried to deny that I’m so sad to see this time of year come to an end. I say this often, but Summer really it primetime in the PNW. It’s why we don’t leave in the Summer and stay home as often possible. I keep looking at the weather forecast hoping to see that we still have some warm days in the next week. In my mind, Summer is not over until that 10 days forecast says it is. And truth be told, I’m looking for those end of year tanning opportunities. I’m not ready to let this Summer tan go!
Skin tone aside, I truly love this time of year. Our family thrives. Dogs included! Eating outside + gardening + enjoying a fun cocktail on the deck. And not wanting to go in a make dinner because the golden hour just makes me want to sit outside. I’ve spent a considerable amount of time on my nights home alone just sitting outside with an n/a beer & watching the dogs romp around, or let them snuggle up to me on the couch. The quality time with the boys is priceless. There’s also been my new hobby - my paint by number which I have loved. I’v loved having it as an activity to partake in while I tan. Our outdoor space has gotten even more dialed in this year (we get better every year), it’s just been a nice Summer. One that went by way to quick, and one of our happiest. I’ll also remember this as the Summer where the house behind us remained for sale, and we had many conversations while tanning + dancing in the yard that we’re not changing when neighbors move in. Hopefully they can match our energy!
The thing that does make me giggle is we JUST got a new grill. I mean, I’m happy we had it for Labor Day weekend, but now I’m fixated on using it as many times as possible before this nice weather goes away. And that leads us to this - burgers. This Pimento Cheese + Prosciutto Burger that was our big American meal this Labor Day weekend. The perfect excuse to fire up the grill + use some of my homegrown + homemade bread and butter pickles. And also the first time I’ve dabbled in the realm of pimento cheese sauces. Forewarning - this is a loaded burger situation! From a very special aioli to crispy prosciutto to a gooey and very satisfying pimento cheese - it has it all. Capped off with crispy lettuce + sweet pickles to bring in that traditional burger vibe. We truly lived diving into this one.
New favorite term: rot night
I feel like this has been thrown around by all the kids. “Rot meals” & “rot night” - I’m middle aged but I want in. And my ultimate rot meal is a loaded cheeseburger. I just die for cheeseburger and remain fully in the camp that it’s one of the best food to ever be created. This burger I found thanks to my most trusted source, Food & Wine, and I’d describe it as classic with some slight twists. Just what I wanted. Also fun fact - inspired by a delicious burger from a tapas spot in Portland, Urdaneta, and now we can’t wait to go there for our next PDX datenight.
Red wine + coca cola…..who knew!
All good burgs needs a good spread, and this one comes with a jammy + bold aioli. And it all starts with red wine + Coca Cola. Cooked together until it becomes syrupy + thick, and then mixed in with some mayo. I’ve heard of crazier combos, but this one seemed kind of wild. Especially for a burger with pimento cheese + pickles. Nonetheless, I trusted the process and so glad I did. This stuff was so good, added flavor that paired so nicely with the burger + salty prosciutto. The perfect replacement for the traditional ketchup + mustard combo (not on this burger).
American cheese has its place
And that’s in a pimento cheese sauce. 100% would not recommend cutting off a slice and trying it on a cracker, but combined with some roasted red peppers + cream cheese…..it’s a dream. Load the cheese right onto the burger patties while they’re still on the grill, and that cheese spread gets warm + gooey, and it tastes pretty damn good smashed between hamburger buns.
A good burger to add into the rotation, and great recipe to reach for next time were grilling with family + friends. Honestly, I’m filing this one away for the next big Summer BBQ. It has all the classic burger elements, and you just feel like you’re eating a good ol’ fashion cheeseburger, but the pimento cheese + crispy prosciutto take it to the next level. And I fully own that we are the weirdest vegetarians ever because I will still top my plant based burger patty with some meaty prosciutto, and all I can see is it’s Italian meat I just can’t quit. And that’s where I stand on my veggie-eating in 2025.
For the aioli
1/2 c. red wine
1/2 c. Coca Cola (I bought a single glass bottle coke + enjoyed sipping on the remnants)
3 tbsp. chopped roasted bell peppers
1/4 c. chopped red onion
1 garlic clove, minced
1/4 tsp paprika
1 tsp maple syrup
1/2 c. mayo
Salt + pepper
For the pimento cheese
1 c. shredded American cheese
3 oz. cream cheese
2 tbsp jarred red peppers, chopped
1/2 tsp. paprika
salt + pepper
For the burgers
4 slices of prosciutto
2 hamburger patties (we used Impossible patties)
shredded Romaine
bread + butter pickles
2 hamburger buns, toasted
For the aioli - Add all of the cola, red wine, bell peppers, onion and garlic to a saucepan. Turn the heat up to medium + bring the mixture to a simmer. Stir regularly, letting it cook at a light simmer for about 20 minutes. The mixture should reduce to about 1/4 cup and be pretty syrupy. When the mixture has reduced, turn off the heat + let the liquid cool completely.
For the the pimento cheese - Add all of the cheese spread ingredients + stir together until evenly combined. Cover + set in the fridge until burger assembly.
For the burgers - Preheat the oven to 400. Place folded up slices of prosciutto on parchment paper. Thing about folding each piece over itself so it will fit nicely on top of your burger patty. Bake in the oven for 15-20 minutes, flipping after 7 minutes. Watch carefully to make sure the prosciutto doesn’t burn - you want it to bake until just crispy.
To finish the aioli, mix the cooled syrupy mixture with the mayo, maple, and a pinch of salt + pepper. Stir everything together. Cover the mixture and leave in the fridge to cool.
Before preheating the grill, removed the cheese mixture from the fridge. Form the cheese mixture into 4 disks (you’ll have leftovers if you’re only making 2 burgers) - either stacking the disks with parchment in between or wrapping each disk in a bit of plastic wrap. You want the size of each disk to be slightly smaller than your burger patties, so you use that as a rough guide. Continue to keep the formed cheese disks in the fridge.
Preheat you grill to 425. You want to cook your patties, and after the first flip, top each patty with 2 pieces of prosciutto + a disk of the pimento cheese. Let the burgers cook on that 2nd side + the cheese will melt right on top.
To assemble your burgers, follow these steps:
Spread a thin layer of aioli on each side of the hamburger bun.
Place a handful of your lettuce on top of the bottom bun. Top with the hamburger patty - melted cheese & all.
Place some bread + butter pickles on top of the patty.
Smash the top piece of the bun right on top.
You’re ready to dive in!