Italian Burrata Smash Burger with Crispy Prosciutto Tips, FAQ & printable recipe

Tips for success

To achieve the best sear, ensure the griddle is completely dry and free of excess oil before adding the beef. The beef will release its own fat, which is sufficient for frying.

If the patties stick during the initial smash, wait a few extra seconds; the meat will naturally release from the surface once the crust has fully formed. This patience is key to maintaining the integrity of the smash burger.

If you prefer a more intense garlic flavor, consider mincing a fresh clove and mixing it directly into the ground beef before forming the patties. This infuses the meat with a sharper, more pungent garlic note that cuts through the creaminess of the burrata.

Always handle the beef as little as possible when forming the patties to keep the texture light and tender, which enhances the overall experience of the burger.

Variations

• Spicy Calabrian Version: Incorporate a tablespoon of spicy Calabrian chili paste into the pesto for a fiery kick that balances the cool burrata perfectly. This adds a sophisticated layer of heat to the burger.
• Sun-Dried Tomato Twist: Add finely chopped sun-dried tomatoes to the pesto mixture for a deeper, more concentrated umami flavor that pairs exceptionally well with the beef and the creamy burrata.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days. The burrata is best consumed fresh, so do not store once combined with the hot beef.

Reheat

Reheat the patties in a skillet over medium heat until warmed through; do not reheat the burrata or the buns.

If you have leftovers, store the cooked patties and the toppings in separate airtight containers in the refrigerator. The burrata should be kept in its original liquid if possible to maintain its texture. Avoid assembling the burgers until you are ready to eat, as the moisture from the burrata will soften the buns and the crispy prosciutto if left to sit for too long.

You can prep the pesto and have the prosciutto ready in advance. The beef patties can be formed and seasoned, then kept in the refrigerator for up to one hour before cooking. However, the actual cooking and assembly should be done right before serving to ensure the contrast between the hot, crispy meat and the cool, creamy cheese is maintained, as this is the defining characteristic of this dish.

Serving ideas

Serve these burgers immediately while the patties are hot from the griddle. The temperature difference is the core of the dish, and it begins to fade as the burger sits.

Place the burger on a warm plate to help maintain the temperature of the beef. Because these burgers are quite rich, they pair excellently with a light, acidic side dish like a simple arugula salad with a lemon vinaigrette to cleanse the palate.

When serving, provide extra balsamic glaze on the side for those who prefer a more pronounced sweetness. If you are hosting a dinner, consider setting up a small station with additional herbs or a high-quality olive oil for guests to customize their plates.

The presentation is as important as the flavor, so ensure the burrata is placed prominently on top so the cream can be showcased as it begins to melt over the beef.

Frequently asked questions

Recipe card

Italian Burrata Smash Burger with Crispy Prosciutto

Prep 10 minCook 5 minTotal 15 minServes 2

Ingredients

• 3 slices Prosciutto di Parma
• 1/3 cup fresh basil pesto
• 1 ball fresh burrata
• 2 patties ground beef
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1 pair ciabatta-brioche buns
• 1 tbsp balsamic glaze

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk, tree nuts, eggs

Estimated nutrition per serving

Calories

650

Protein

32 g

Carbohydrates

28 g

Fat

45 g

Fiber

2 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.