Prepare a charcoal or gas grill with greased grill grates for direct cooking over medium-high heat (400 degrees). Meanwhile, stir together prosciutto spread and garlic and herb cheese in a small bowl; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Sandwiched between focaccia bread is a tasty seasoned pub burger fresh from Hy-Vee waiting for your first bite.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Boursin garlic and fine herbs cheese spread | ||
| ¼ c. La Quercia Nduja prosciutto spread | ||
| 4 Hy-Vee seasoned pub burger hamburger patties | ||
| 4 piece(s) Hy-Vee Bakery focaccia bread, cut into 4x4-inch squares and split | ||
| Optional toppers, such as: lettuce leaves, sliced tomatoes, and/or red onions | ||
| ½ c. Terrapin Ridge Farms pesto aoili, divided | ||
| Safie's deli-style hot pickles, for serving |
Things To Grab
- Charcoal or gas grill
- Small bowl
- Spoon
- Aluminum foil
Directions
Place burgers on grill. Grill 14 to 16 minutes, flipping once halfway through, or until burgers reach 165 degrees. Remove from grill; tent with foil and keep warm.
Place split focaccia halved on grill grates. Grill 30 seconds to 1 minute or until lightly toasted. Remove from grill.
Spread 2 tablespoons prosciutto mixture onto bottom layer of focaccia; top with sliced red onions, grilled burger patties, and desired toppers such as lettuce leaves and sliced tomatoes. Spread 2 tablespoons pesto aioli onto sliced side of focaccia top. Place focaccia top onto burger sandwich. Serve with a side of hot pickles, if desired.
Recipe Source:
Hy-Vee Test Kitchen