Truffled Burger with Prosciutto and Fonduta Cheese Sauce

Elevate your burger game with this indulgent recipe featuring juicy beef patties, salty crispy prosciutto and a luscious Italian fonduta cheese sauce. Fonduta is a thick, custard-like cheese dip that adds a rich, creamy element to every bite. Paired with truffle-seasoned fingerling potato wedges and a fresh arugula salad, this meal is a true treat for the senses.

This recipe is all about bold flavors and textures. The crispy prosciutto provides a satisfying crunch, while the tangy balsamic shallot salad cuts through the richness. Perfect for a special dinner or when you want to impress without spending hours in the kitchen. Let’s get cooking!

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit White Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut fingerling potatoes in half lengthwise. Toss with 1 tbsp olive oil, truffle seasoning, salt and pepper. Spread on a baking sheet and roast until golden and tender, about 20-25 minutes.
2. While potatoes roast, prepare the fonduta: In a small saucepan, combine cream sauce base, Italian cheese blend and Parmesan. Heat over medium-low, stirring constantly, until cheeses melt and sauce thickens, about 3-5 minutes. Keep warm.
3. In a small bowl, whisk together white balsamic vinegar, remaining 1 tbsp olive oil, sugar and a pinch of salt and pepper to make the vinaigrette. Add sliced shallot and let marinate.
4. Form ground beef into 2 patties, season generously with salt and pepper. Heat a skillet or grill pan over medium-high heat with cooking oil. Cook patties to desired doneness (about 4-5 minutes per side for medium).
5. In the same skillet, add prosciutto and cook until crispy, about 1-2 minutes per side. Drain on paper towels.
6. Toast brioche buns in the skillet or oven until lightly golden.
7. Assemble burgers: Spread a generous amount of fonduta on the bottom bun. Top with a patty, crispy prosciutto, a handful of arugula, marinated shallot and grape tomatoes. Add the top bun.
8. Serve burgers with truffled potato wedges and extra fonduta for dipping.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute fingerling potatoes with baby Yukon Gold or red potatoes. Just adjust roasting time as needed.

What can I use instead of brioche buns?

Any sturdy burger bun works, like sesame seed or potato rolls. For a lighter option, use lettuce wraps.

How do I make the fonduta dairy-free?

Use a dairy-free cream sauce base and vegan cheese blends. The texture may vary, but it will still be delicious.