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Prosciutto & Crescenza Cheese Burgers



– 1 pound ground beef chuck or sirloin – 1/2 cup diced red onion – 1 tablespoon balsamic vinegar – 1 tablespoon minced parsley – 1-2 dashes hot sauce – Salt and freshly ground black pepper, to taste – 8 ounces Real California Crescenza cheese – 4 focaccia buns, toasted – 4 ounces thinly sliced prosciutto – Thinly sliced ripe tomato – 1 cup fresh basil leaves
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In a bowl, mix together beef, onion, vinegar, parsley, hot sauce, salt and pepper. Form into 4 burger patties about 3 inches in diameter and 1 inch thick. Preheat a grill and oil grill grate well. Grill burgers about 3 minutes on each side for rare, 4 minutes for medium rare. Top with cheese in the last minute of cooking. (Or pan-fry burgers in oil over medium heat about 3 minutes on each side for rare, 4 minutes for medium rare, topping with cheese in the last few minutes of cooking.) Place each burger on the bottom half of a bun and top with prosciutto, tomato and basil. Close with top half of bun.

Recipe courtesy of the California Milk Advisory Board

Per Order:

Yield: 4 servings