Main Ingredients:

• 2 ½ lbs. ground beef sirloin
• 1 ½ cups thinly sliced Prosciutto
• ½ cup finely chopped white onion
• ½ cup finely chopped red pepper
• 1 cup chopped white mushrooms
• 2 tsp. Italian seasoning
• 2 tsp. salt
• 2 tbs. extra-virgin olive oil
• 6 slices (1/4-inch thick) fresh Mozzarella cheese
• 6 bollo rolls, split
• 4 tbs. olive oil
• 1 clove garlic, peeled and cut in half lengthwise
• 6 tbs. freshly grated Parmesan cheese
• ¾ cup mayonnaise

Directions:

1. Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.

2. Pour oil into a skillet; add onion, red pepper and mushrooms. Cook, stirring frequently for about 5 minutes. Transfer to a large bowl, add the ground beef, salt and Italian seasoning. With your hands or a large spoon, mix well, handling the meat as little as possible to prevent compacting. Shape into 6 equal-sized patties.

3. Pour 4 tbs. olive oil into skillet used earlier and when oil is hot add the prosciutto. Cook about 5 minutes or until well crisped. Place on paper-lined plate and drain, set aside.

4. When grill is hot, brush grill rack with vegetable oil. Place patties on rack, cover and cook for 4 minutes. With a spatula, turn over patties and cook an additional 4 minutes or until done to an internal temperature of l60 degrees F. During the last minutes of grilling, top each patty with a slice of mozzarella so it melts.

5. Lightly brush the cut sides of the rolls with the 4 tbs. of olive oil. Rub cut sides of the garlic over the insides of the rolls, then sprinkle and press with Parmesan cheese. Place rolls, cut sides down, on the outer edges of the grill rack to toast lightly.

6. Spread Mayonnaise on insides of the warm toasted rolls. Top with burgers and prosciutto. Top with remaining rolls, serve and enjoy!

Recipe Notes:
2009 Wisconsin State Fair KIDS BEEF BURGER BONANZA GREAT GRILL—OFF
WINNING RECIPES
FOURTH PLACE-Stephen Masalewicz, Cudahy