Italian Burrata Smash Burger with Crispy Prosciutto Step-by-step instructions

Before you start

Ensure all ingredients are at room temperature before you begin cooking to ensure even heat distribution. Take the burrata out of the refrigerator about 15 minutes before assembly so it is not ice-cold, which helps it soften more effectively when placed on the hot beef.

Have your griddle or cast-iron skillet preheated to the target temperature of 450°F (232°C) before seasoning the meat. Keeping your workspace organized with the pesto, prosciutto, and buns ready will allow for a seamless assembly process once the patties are cooked.

Instructions

Crisping the Prosciutto

1. 1Prepare the crispy elements
   Place the prosciutto slices in a dry skillet over medium-high heat. Fry the prosciutto until it becomes perfectly crispy, then remove it from the heat and set aside on a paper towel to drain excess grease. This texture contrast is essential for the final burger experience.
   Look for Prosciutto is golden and crispy
   Tip Watch the prosciutto closely as it can burn quickly due to its thin nature.

The prosciutto should be transformed from a pliable, soft slice into a firm, golden-brown, and crispy chip. The fat rendered from the meat should be audible in the pan, and the color should be uniform. Once it reaches this state, remove it immediately to prevent burning, as the thin slices turn bitter quickly once they pass the point of optimal crispness.

Smashing and Searing the Patties

2. 2Cook the smash patties
   Heat a griddle or heavy skillet to 450°F (232°C). Season the beef patties generously with dried oregano and garlic powder. Place the patties on the hot surface and smash them flat using a heavy spatula. Cook for 2 minutes per side until the internal temperature reaches 160°F (71°C) for food safety.
   Look for Patties develop a deep brown crust
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a heavy press or spatula to get the most surface area for a better sear.

The patties should exhibit a deep, mahogany-brown crust that covers the entire surface of the burger. The scent should be intensely savory, with the herbs blooming in the heat.

Ensure the meat is cooked through to 160°F (71°C), and the patties are holding their shape despite being smashed. The surface of the griddle should remain clean and hot, providing the consistent heat needed for the sear.

Final Assembly

3. 3Assemble and serve
   Slice the ciabatta-brioche buns and lightly toast them if desired. Spread the basil pesto on the buns. Stack the hot beef patties, top with the crispy prosciutto, and place the fresh burrata on top. Finish with a drizzle of balsamic glaze and serve immediately while the burrata is cool and the beef is piping hot.
   Look for Burrata cream begins to melt over the beef
   Tip Have all components ready to assemble quickly so the burger stays warm.

The final burger should look like a gourmet creation, with the burrata centered perfectly on the stack of patties. The basil pesto should be vibrant green, and the balsamic glaze should add a glossy, dark sheen. As you slice the bun, the burrata cream should begin to flood the beef, indicating that the temperature contrast between the hot burger and cool cheese is exactly as intended.

Common mistakes

A common mistake is overcrowding the skillet, which lowers the surface temperature and causes the beef to steam rather than sear. Work in batches if necessary to ensure the griddle stays hot.

Another error is using low-quality beef with too little fat; without sufficient fat, the patties will be dry and lack the necessary crispy crust. Finally, do not over-salt the meat before cooking, as the prosciutto and pesto already provide a significant amount of sodium to the overall flavor profile.

How to tell it’s done

The beef patties are done when they reach an internal temperature of 160°F (71°C) as measured by a meat thermometer. Visually, the patties should have a dark, caramelized crust on both sides.

The burrata is ready when it is soft and the outer shell is pliable to the touch; when cut, the creamy center should flow freely over the meat, indicating the perfect temperature and texture for serving.

• Ground meat: 160°F (71°C) in the thickest part