Ingredients: |
Ingredients: Roasted Red Pepper-Smoked Paprika Aioli
!/2 c Helman's Light Mayonnaise
2 Garlic cloves
2 Roasted Piquillo peppers
(substitute 1 Roasted Bell Pepper for the Piquillos)
2 tsp Smoked Spanish Paprika
(substitute 2 tsp Penzey's Cajun spice)
4 drops liquid spice if you use Cajun spice
1/2 tsp salt
Royale Burger
2 lb 85% lean Ground Beef
1 envelope Onion soup mix
2 T Canola oil or olive oil
1 T Worchester sauce
1/2 tsp black pepper
8 slices Mozzarella, Provalone, manchego, or pepper jack cheese
8 slices prosciutto or serrano ham
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Directions: |
Directions:Roasted Red Pepper-Smoked Paprika Aioli
Combine roasted peppers, mayonnaise, garlic cloves, smoked paprika or Cajun spice and liquid smoke in food processor and process until smooth. Put in a covered dish in refrigerator for 30 minutes.
Royale Burgers
Mix the ground beef, worchester sauce, the pack of onion soup, and black pepper thoroughly. Form into 4 half-pound paddies. Brush both sides of the paddies with canola or olive oil. Season both sides with salt.Turn grill to high and place burgers on until slightly charred (about 4 to 5 minutes) Turn over and continue cooking until medium rare to medium well (another 3 to 4 minutes longer.)
Toast the buns on the grill.
Spread a couple of spoons of the fresh Aioli on the top and bottom bun halves. Then put a slice of cheese then a slice of prosciutto, the burger paddy, another slice of prosciutto, a slice of cheese and the top bun. Use good quality buns! |
Personal
Notes: |
Personal
Notes: Grilling the burger: The bottom of the meat needs to crust over and naturally release from the grill grates, so you only need to flop your burgers once.
(Yes, just once. Fight the urge to flip it more)
People are constantly pressing down on their burgers as they sizzle on the grill. Think this makes them look like a pro? Nope--all it does is dry out the meat.
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This recipe for Royale Burger with Prosciutto and Cheese is from