RECIPES: Recipe Details

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Heirloom Tomato Burger with Prosciutto, Mozzarella and Balsamic Reduction


1.5 lbs ground Naturally raised, grass-finished sirloin
1 tbsp. Worcestershire sauce
1 tbsp. smoked salt (such as alterwood or applewood smoked salt)
1 tsp. freshly ground black pepper
2 tbsp. organic dark brown sugar
vegetable oil, for grilling
1/4 cup aged balsamic vinegar
6 slices proscuitto
12 oz. fresh buffalo mozzarella, sliced into 6 1/4" discs
1 large organic heirloom tomato, sliced into 6 1/4" discs
6 whole-grain hamburger buns


1. Preheat your grill on medium-high heat, ensuring the grates are clean.
2. In a large bowl, combine the ground sirloin, Worcestershire sauce, smoked salt and freshly-ground black pepper. Use your hands to mix the ingredients until just combined.
3. Evenly divide the ground sirloin mixture into 6 patties, about 1" thick. Dust both sides of each patty with brown sugar.
4. Pour the balsamic vinegar into a small skillet or saucepan and place directly on the grill. Bring to a boil and cook about 4 minutes, or until it has reduced and thickened slightly. Set aside.
5. Oil the grill grates lightly with vegetable oil to prevent the burger from sticking. Grill the burgers, flipping once, about 4 minutes per side for medim-rare. In the last one minute of cooking, top each patty with a slice of mozzarella. Set aside to rest 5 minutes before assembling the burger.
6. Meanwhile, grill the prosciutto slices until slightly crisp, about 1 minute, then flip and grill for another 30 seconds. Set aside.
7. Lightly toast the cut sides of the hamburger buns on the grill for about 1 minute. Check for toastiness - if you prefer a more-toasted bun, turn each piece 90-degrees and grill for an additional minute.
8. Assemble the burger in the following order, from bottom to top: Bottom bun, sirloin patty with cheese, heirloom tomato. Drizzle with the balsamic redution, then top with the crispy proscuitto and the top bun.


For the richest flavors, it's important to use high-quality, natural sources for all of your ingredients. Look for a nearby farm that raises their beef without hormones and grass-finishes their cattle for the best flavor. When you can, buy heirloom tomatoes at your local farmers market and avoid refrigerating them before use.