Campagna Burger

Yield serves 4
RECIPE Ingredients
  • 1/3 cup mayonnaise
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon finely chopped thyme
  • 1 teaspoon minced garlic
  • 8 slices Jambon de Bayonne, or other prosciutto style ham
  • 4 ounces Gorgonzola, crumbled
  • 4 ounces mascarpone cheese
  • 4 Wagyu Burgers
  • Coarse salt & freshly ground black pepper
  • 8 tablespoons fig jam
  • Baby arugula
  • 4 brioche buns
Recipe notes
Our Wagyu beef is paired with fig jam, crispy prosciutto, arugula, and a mixture of Gorgonzola and mascarpone in this super tasty burger.
RECIPE Preparation
  1. In a small bowl, stir together mayonnaise, rosemary, thyme, and garlic. Cover and refrigerate until ready to use.
  2. In a lightly-oiled large skillet over medium-high heat, crisp the prosciutto, turning as needed. Set aside on paper towels.
  3. To a small bowl add mascarpone and stir well. Gently fold in Gorgonzola. Set aside.
  4. Season both sides of each patty with salt and pepper. Cook your patties to desired doneness (we recommend medium-rare), using a hot oiled grill or pre-heated, lightly-greased cast iron pan. Rest the patties on a cutting board for at least 5 minutes.
  5. While the burgers are resting, dress the top buns with the herbed mayonnaise and the bottom buns with 2 tablespoons of fig jam and some arugula. Place the patties on top, then spoon on the gorgonzola mixture. Add 2 pieces of prosciutto to each burger and add top buns. Serve immediately.