Prosciutto Stuffed Hamburgers


4 cobs of corn
1-1.5 pounds grass-fed 85% lean ground beef
1 4 oz. package Proscuitto
1 vidalia onion, diced
3 cloves garlic minced
2 cluster tomatoes sliced in half lengthwise
1 pound green beans with tips removed
Provolone cheese slices
Lucky’s Market sweet roasted red peppers


Fill a large pot with water and bring to a boil. Remove husks from corn and place in water. Cook for eight minutes and remove from heat. If corn is not completely cooked, let it sit in water for another minute or two. Otherwise, remove corn and eat as is or slather it in butter or olive oil, or salt and pepper, whatever your prefer.

For the burger, dice the onion and garlic. Cut 4 or more pieces of prosciutto into small cubes. Mix onion, garlic and prosciutto together. Form into patties. Heat grill to medium or medium-high. Cook burgers on each side for approximately 5 minutes a side. As burgers finish cooking, place cheese on burger. You can turn off the grill and close the lid and let the cheese melt.

As burgers are cooking, slice tomatoes in half lengthwise (top to bottom). Brush tomatoes with olive oil. Place on the grill and cook for approximately 4-6 minutes total. Turn tomatoes over part way through. Cook until tomatoes are tender but still hold their form. Salt and pepper or season tomatoes as desired.

For green beans, add water to the bottom of a large skillet or pot. Place steamer plate or strainer across water. Bring water to a boil and then reduce to medium low. Remove ends of beans and place beans in steamer plate. Cover with a lid and steam for approximately 5 to 7 minutes, until desired tenderness is achieved.

Serve burgers with green beans, tomatoes and corn. Add garnishes, cheese, or roasted red peppers as desired.