Cordon Blucy Burgers

2 pounds ground beef
8-12 thin slices prosciutto
6 ounces Gruyère cheese
1/4 cup Dijon mustard
1/2 cup olive oil mayonnaise
3 cloves of garlic, pressed
baby arugula
4 soft French rolls
butter

For each burger pat out two 1/4-pound patties of ground beef. Finely chop 2-3 slices of prosciutto and spread in the center of one patty. Cover the prosciutto with Gruyère cheese and place the second patty over the first. Seal well, pressing the edges of the burger together. At this point you could refrigerate the burgers until ready to grill.

Add patties to a preheated grill and grill for 4-5 minutes, sprinkling with salt and pepper once on each side. Flip and continue grilling 3 more minutes. Flip twice more, grilling 3 additional minutes for each flip. Remove from grill, tend with foil and allow to rest for 10 minutes.

While the burgers are resting, butter and toast the rolls on the grill until golden brown. Mix together mayonnaise, garlic and Dijon mustard. Place the burger on a toasted French roll and top with Dijon mayo and baby arugula.


Make 4 burgers.