Chris Lynch
TVWBB All-Star
Morning all.
I first tried this recipe during a ribeye throw down and I was so impressed by the textures and flavors I had to share again.
First, set the mood.
Second make the lemon aioli - I really wanted to make the mayo from scratch but we don't have any dijon (I know...a crime against humanity)
50/50 of Gruyere and Cheddar
Nice marbling
Crisping up the Prosciutto
And the grind
Don't look at the turkey burgers...they aren't part of this post
Don't mind the good china and the boxes in the background - This might come as a shocker, but we aren't done unpacking...
This was a tasty tasty burger. The crunch and salt from the prosciutto contrasts against lemon and garlic in the aioli and makes this a really nice blend of flavors
And my night cap - If anyone would like to sidebar about sour beers, I am hooked.
Thanks for looking all!
I first tried this recipe during a ribeye throw down and I was so impressed by the textures and flavors I had to share again.
First, set the mood.
Second make the lemon aioli - I really wanted to make the mayo from scratch but we don't have any dijon (I know...a crime against humanity)
50/50 of Gruyere and Cheddar
Nice marbling
Crisping up the Prosciutto
And the grind
Don't look at the turkey burgers...they aren't part of this post
Don't mind the good china and the boxes in the background - This might come as a shocker, but we aren't done unpacking...
This was a tasty tasty burger. The crunch and salt from the prosciutto contrasts against lemon and garlic in the aioli and makes this a really nice blend of flavors
And my night cap - If anyone would like to sidebar about sour beers, I am hooked.
Thanks for looking all!