Randy White's A Taste of Southern Europe' Burger

Name: A Taste of Southern Europe' Burger
Ingredients: 3 lb. ground beef; 4 Tbsp. Butter; 3 Tbsp. Beef fat or Olive Oil; 1 ½ cups veggie base (recipe follows); ¾ Cup fresh-herb lemon pesto aioli (recipe follows); 12 Balsamic roasted tomato halves (recipe follows); 6 slices of crispy prosciutto (recipe follows); 1 Cup lemon sun-dried tomato aioli recipe follows); 6 ciabatta rolls; 1 stick of butter for buttering bread to toast; 8 oz. Feta cheese; 2 tsp. Kosher Salt; 2 Tbsp. Fresh cracked black pepper; 1 Tbsp. Greek Seasoning; 1 Tbsp. truffle oil; 6 slices Prosciutto, sandwich slices (not shaved or too thin, it will burn); ¼ Cup Olive Oil; Veggie Base:; 3 Tbsp. Unsalted Butter; 1 ½ Tbsp. Beef fat or olive oil; 1 ½ tsp. Fresh Cracked Black Pepper; ½ tsp. Kosher salt (if Greek seasoning has no salt, 1 tsp); 1 ½ Cup Onions (white or yellow will work fantastic), fine diced; ¾ Cup Red bell peppers (fine diced); 1 Tbsp. Greek Seasoning; 1 Cup portabella mushrooms, minced or finely chopped; 4 garlic cloves; 1 Cup fresh spinach, coarsely chopped; ½ Cup Pine nuts; 1 ½ Cup Basil, coarsely chopped

This burger will awaken the soul. USDA Prime beef, fresh-herb lemon pesto aioli, crispy prosciutto, fresh Mozzarella cheese, spicy arugula, balsamic roasted tomatoes, lemon sun-dried tomato mayo, all on a fresh artisan ciabatta roll.

Mealtime: Sandwich
Diet: Meat Lovers
Contains: Dairy / Lactose, Gluten, Wheat

Purchase | $4.99

By Randy White

WORLD FOOD CHAMPION Ranked 5th in the world in Burger at the 2015 World Food Championships! I'm inspired by food, and the power it has to bring people together. I'm an engineer and project manager by profession; however, my greatest passion is found in cooking. To feed this passion, I'm a competitive chef, a teacher and mentor, brand ambassador, I do limited upscale catering and private dinners, recipe development consulting, and I have a competitive BBQ team. It's therapeutic, and brings me a great deal of joy. I love how I'm able to connect and touch people through food in a way that no other conduit exists.

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