Forty bloggers, one giant barbecue party. I’m amazed by all the creativity I’ve seen–from these Bagel Burgers with Dill Pickle Cream Cheese, to these Brown Rice, Oat, and Nut Vegetarian Patty Melts, to these gorgeous Chickpea Sliders with Whipped Feta and Cucumber Slaw (on bright pink beet buns!), to this Peanut Butter Burger with Savory Strawberry Relish (brb, losing my mind forever).
Veggie burgers, burgers from the ocean, burgers from the land. Is your summer (which officially begins today) looking good yet, or what?
As for mine, I destroyed my favorite mint summer shorts in an unfortunate laundry accident–stupid stray red sock–but mint isn’t super trendy anymore, right? Somebody keep me posted on these things. Tell me what color shorts to buy, and I’ll tell you what to make for dinner, deal?
Maybe you like prosciutto and melon: the very best, easiest, most elegant of all summer appetizers. Maybe you feel like wrapping something in cured pork, but bacon seems like a little much, or the wrong shape. Or maybe you’re just open to suggestions, in which case, let me outline my points as follows.
1. Crispy, salty prosciutto outside.
2. The juiciest-on-the-inside burger I’ve ever had. Hazard to my shirt, it turns out. (Why am I destroying all my clothes lately, and why doesn’t QVC sell adult bibs?!)
3. Sweet, sweet melon. It’s not the crispiest slaw you could make, but a small handful of cabbage here could fix that.
4. Vinegary bite and basil up in that slaw. We’re simple creatures around here–but not that simple.
5. Butter lettuce… Uh. Who let butter lettuce name itself whatever it wants? Who’s in charge here? Really. It’s a good thing butter lettuce is so pretty.
… You also want to see this thing naked, right? I’m not scandalized. We’re all adults.
…It’s a little rude to stare, though.
This is a quick recipe, too. Such is the nature of burgers. I threw it all together–fries included–after a long hike, with precious daylight for photography to spare. I knew I liked hiking and I knew I liked summer grilling, but back-to-back, they’re my ideal summer situation. If you don’t live in the mountains, I unfortunately can’t help you–HOWEVER! We can do something if you’re sans le grill, or in need of an upgrade. I often get the comment that while my recipes sound good, a lot of them involve grilling, and not everyone is equipped for that. So here’s a killer NoshOnIt + Broil King giveaway for you.
Do you want to become a grilling pro? Need a new grill? #BurgerWeek sponsor Broil King wants to give you the chance to win one of their high-performance gas grills (a $549+tax value) plus burger grilling accessories to use in your home!
Made entirely in North America, every one of Broil King’s gas grills are made of the highest-quality materials and engineering that allows you the versatility to sear the perfect burger or steak, roast chicken or vegetables, or even bake a dessert right on the grill. Their grills are already in more Canadian backyards than any other brand and they’re available in the U.S. at Lowe’s and many other retailers! To enter to win your own Broil King grill, just click on the banner below.
Meanwhile, when you’re not busy winning yo’self a grill, please check out these amazing recipes from my cohorts in #BurgerWeek today:
Taco Turkey Burgers from Rachel at Rachel Cooks
French Bistro Burgers from Tessa at Handle the Heat
All American Cheese Burger from Denise at Chez Us
Mediterranean Burgers with Whipped Feta from Ashley at Cookie Monster Cooking
Spicy Ahi Tuna Sliders from Shanna at Pineapple and Coconut
Forty burger recipes in total, and roughly 90 summer days ahead. I don’t know about you, but that’s my kind of schedule–if you need me, I’ll be outside grilling and drinking beer.
- 1 1/2 cups julienned cantaloupe
- 1 tablespoon finely chopped (I like to chiffonade it) basil
- 2 teaspoons white balsamic vinegar
- Salt and pepper to taste
- 1/2 pound ground beef
- Salt and pepper to taste
- 4 slices prosciutto
- 2 burger rolls
- A few leaves lettuce, preferably butter lettuce
- To make the slaw, combine the first three ingredients in a bowl, season with salt and pepper, and set aside.
- Place ground beef in a medium bowl, season with salt and pepper, and use your hands to mix well, then shape into two patties about 3/4 of an inch thick. Wrap each patty in prosciutto by making an x on top of the patty, then tucking under to encase the beef almost completely.
- Heat up your gas or charcoal grill until very hot--you should only be able to hold your hand directly above it for a second or two. Grill burgers, prosciutto "seam" side up first, to your desired doneness (it's hard to say how long because it varies so much grill to grill, but for me, about 3 minutes per side works well).
- Drain excess moisture from the slaw, and assemble burgers: bun, lettuce, burger, slaw, bun. Enjoy!