My kids love burgers, so in an attempt to keep their meals as healthy as possible, I usually make them at home. I always make my own beef patties as I like to play around with flavours and these Parma Burgers were an instant hit. These burgers have an Italian twist. The patties are made with a pinch of nutmeg and a generous amount of grated Parmigiano Reggiano and the final burgers also feature Parmigiano Reggiano slivers, Parma Ham (aka prosciutto), arugula and a simple Fry Sauce (which we call salsa rosa in Italian).  As many of the ingredients do in fact originate from the Italian city of Parma, I thought of calling the dish “Parma Burgers”. I like to serve these with some hot chips for our “burger nights” and we never have leftovers! Try them and let me know what you think!

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Parma Burger

A mouthwatering burger recipe: Parma Burger, made with beef patties, Prosciutto, Parmigiano Reggiano and Fry Sauce.

Course Main

Cuisine American, Italian

Prep Time 40 minutes

Cook Time 20 minutes

Total Time 1 hour

Servings 4

Author Manuela Zangara

Ingredients

Beef Patties

• 500 gms – 1.1 lbs. beef mince
• 3/4 cup Parmigiano Reggiano thinly grated
• 3/4 cup breadcrumbs
• 1 egg
• 1 pinch grated nutmeg
• Salt& Pepper

Fry Sauce

• 1 part Ketchup
• 2 parts Mayo

To Assemble

• Beef Patties
• Fry Sauce
• Burger Buns
• Parmigiano Reggiano slivers
• Parma Ham/Prosciutto sliced
• Rocket/Arugula
• Tomatoes sliced
• Butter or oil to cook patties
• Salt

Instructions

Beef Patties

1. Put the mince, Parmigiano Reggiano, egg, breadcrumbs, grated nutmeg, salt and pepper in a bowl and mix all the ingredients very well using your hands.
   
2. To shape the patties, I used a round pasta cutter. Make the patties about 2 cm – ¾ inch thick, press them well and keep them aside.
   

Fry Sauce

1. Mix together the ketchup and mayo and keep aside.
   

To Assemble

1. Fry the sliced prosciutto in a hot pan with a little oil, until crunchy. Keep aside.
   
2. Cut open the buns and lightly toast them. Keep them aside.
3. Sauté the beef patties in a pan with butter (or oil) and cook them until done the way you like. Remove the burgers, cover them loosely with some aluminium foil to keep them warm.
   
4. To assemble your burgers, start your layers with some Fry Sauce, add some rocket/arugula, then the burger, then the Parmigiano Reggiano slivers, and the slices of prosciutto. Spread some Fry Sauce on the other half of the burger bun and put it on the top of the burger.
   
5. Serve immediately with some French fries.

Recipe Notes

I often make more patties and freeze them to have them later on. When you want to cook them, simply thaw them and cook them as per the recipe.

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