Crispy Prosciutto & Fonduta Burgers

• Meanwhile, halve, peel and thinly slice shallot. In a small bowl, combine shallot, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Set aside, stirring occasionally. • Halve buns. Halve tomatoes lengthwise.

• In a small pot, heat cream sauce base over medium-high heat until gently bubbling, 1-2 minutes. • Reduce heat to medium; whisk in Parmesan and Italian cheese blend one packet at a time until melted. Season with salt and pepper. Remove from heat; cover to keep warm.

• Heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer; sear until browned and crispy, 2-3 minutes per side. (For 4 servings, cook in batches if necessary.) TIP: Press down on prosciutto with a spatula for even crisping. If prosciutto starts to brown too quickly, reduce heat to medium. • Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan

• Form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun; season all over with salt and pepper. • Heat a drizzle of oil in pan used for prosciutto over medium-high heat. Once oil is hot, add patties. Cook to desired doneness, 3-5 minutes per side. Set aside to rest. • While patties cook, toast buns until golden.

• Meanwhile, in a medium bowl (use a large bowl for 4 servings), combine arugula, tomatoes, and as much shallot as you like. Leave vinegar mixture in bowl. • Whisk 2 TBSP olive oil (4 TBSP for 4) into bowl with vinegar mixture; season with salt and pepper. • Toss salad with as much dressing as you like.