Crispy Prosciutto & Fonduta Burgers
with Truffled Potato Wedges & Mixed Green Salad
- Milk
- Wheat
Burger night... but make it bougie! These all-beef patties are stacked with primo flavors—salty seared prosciutto, a tangy arugula and shallot salad, and creamy fonduta. Nope, not a typo! Fonduta is the Italian twist on Swiss fondue, boasting a thicker, more custard-like texture that’s perfect for spreading, dipping, and dunking. Along with adding delicious drippiness to burgers, you’ll serve truffled fingerling potatoes with this cheesy dip for a fancier-feeling French fry. Basically, it’s burger bliss.
Ingredients
2 ounce
Arugula
2 g
Truffle Seasoning
¼ cup
Parmesan Cheese
1 unit
White Balsamic Vinegar
4 ounce
Cream Sauce Base
(Contains: Milk)
½ cup
Italian Cheese Blend
(Contains: Milk)
4 ounce
Grape Tomatoes
12 ounce
Fingerling Potatoes
10 ounce
Ground Beef
2 unit
Brioche Buns
(Contains: Wheat)
2 ounce
Prosciutto
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • Carefully toss potatoes with as much truffle zest as you like.
• 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.
• Return pot with fonduta to stovetop over low heat. Whisk in water 1 TBSP at a time until mixture reaches a saucy consistency. • Divide buns between plates; fill with patties, prosciutto (halve if necessary), a bit of salad (save the rest for serving), and fonduta (save some for dipping). • Divide burgers, salad, and potatoes between plates. Serve with remaining fonduta on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many raved about the delicious burger, with crispy prosciutto and fonduta sauce creating an elevated, restaurant-quality taste 🍔.
- Ease of prep: Some found it time-consuming or complex, but others said it was easy and worth the effort.
- Suggestions: Consider reducing salt, as prosciutto adds saltiness; try a pretzel bun for extra flavor.
- Portions: A few wanted more fonduta for dipping potatoes; others found the cheese sauce too abundant.
- Salad: Mixed reviews on the arugula salad; some loved it, while others found it too bitter or vinegary.
Reviews from our home cooks
Definitely more complex recipe (I knew that going in, you'd marked it 'hard') but well worth it. These burgers were amazing! Loved the crispy prosciutto and cheese sauce! Magic! That truffle zest is lethal! Very potent stuff! I used the teensiest amount and it was still very strong.
The burgers themselves, the buns, the crispy prosciutto and the fingerling potatoes were great. But no one was a fan of the "cheese sauce". It is just too heavy and salty with the prosciutto and the well seasoned burgers. We chose to serve the salad on the side and it was delicious! So good, that I will be buying a full sized bottle of the Colavita white balsamic vinegar.
This wonderfully sloppy but tasty burger is the definition of fusion cuisine done right. I love the crispy Prosciutto and Cheesy Fonduta! The acidic salad is just what you need to cut through the stone flavors of the other items.
The potato wedges were very good we enjoyed the seasoning and the crispy prosciutto was the cherry on top of the burger.
The truffle seasoning was a bit too powerful and wouldn't have added anything special to the dish. There was a lot of fat in the burger (for my non-vegan husband, that is) and not much to cut it with until I suggested adding salad to his burger. Also, this made wayyyyyy too much fonduta, even if I ate dairy.
YUMMY! Easy to put together The Truffle powder on the oven baked potatoes was SO good. Fonduette Prosciutto Burgers are our new favorite
Fabulous. The crispness of the ham was delish and the fonduta sauce was insanely good. Salad and potato pairing was perfect. Would love to have it again.
Very delicious! Just wish I would have realized just how Salty prosciutto is. But, luckily it's crispy and can be broken off of burger is "too salty". Very unique combination of flavors and I'm very glad I picked this as our weekly "Premium purchase"
I've never heard of/made fonduta. I've never cooked prisciutto. I've never had truffle fries. This dish had me creating an elevated dish that I may NEVER have done on my own. AND IT WAS GOOD!!!
You need something beyond pickled shallots to cut the bitterness of the arugula. It worked great on the burger, because that fondue worked great to take the bitterness out of it. But the salad by itself needs some sort of cut to it. Something sweet maybe. Unsure. Or salty. Perhaps feta.
