Sirloin and Chuck Burgers with Lemon Aioli crispy Prosciutto

[Chris Lynch]

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!

 

[Clint]

I wasn't sure what you were doing there at first but I like it!

 

[Cliff Bartlett]

Chris, what I'm seeing about your weather out there you are a real trooper for pulling this cook off. That looks absolutely delicious! Really like how you did that Crispy Prosciutto.

 

[Bill Schultz]

Nicely done my friend, a real messy but tasty burger I would have dove into

 

[Bob H.]

So the prosciutto went into the grind? I might have been tempted to save a couple of slices for the top of the burger. Those must have
had amazing flavor. Fire could use another log though. Nice cook!

 

[Steve R]

Nice beer! We don't get the Bruery here, but we have plenty of Jester King, and they pump out some good sours!!! I just got two bottles of Prairie Funky Armarillo, haven't had one yet.

 

[Brian Dahl]

Good lookin' burgers, Chris!
I like your beer travels, too

 

[JimK]

Really nice looking burgers. We're having burgers tonight, but they won't come close to these.