Crispy Prosciutto & Fonduta Burgers
with Truffled Potato Wedges & Mixed Green Salad
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Milk, Eggs, Soy, Wheat)
Cream Sauce Base
Italian Cheese Blend
White Balsamic Vinegar
Not included in your delivery
• 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.