Pairs with Cabernet Sauvignon because there is enough dark fruit and body to stand up to the lamb, while the spice and savory notes in the wine work well with the seasoning on the burger. The acidity also helps cut through the richness so it does not feel heavy.
Recipe from the Foley Food and Wine Society.
1 lb ground beef
4 pretzel buns
8 ounces of brie cheese, sliced
1 head of living butter lettuce
4 ounces fig spread
6 ounces San Daniele Prosciutto
2 tablespoons butter
Salt and pepper to taste
Directions
In a non stick pan over medium low heat, melt butter. Toast buns until golden brown.
Form ground beef into four equal patties. Season to taste with salt and pepper, and sear in a medium high heat pan for about 2 minutes per side.
Top patties with 2 ounces of brie cheese each, and place under a broiler to melt the cheese, approximately 1 minute.
Spread fig jam on bottom buns, top with burger patties, and finish with 2 slices of prosciutto and 1 leaf of butter lettuce. Top with remaining bun and serve.
A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll.[1][2] A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania. –
Wikipedia
A burger topped with cheese and bacon
A round patty of ground beef, fried or grilled and typically served on a bun or roll and garnished with various condiments.
