Prosciutto-wrapped Burgers with Blue Cheese, Arugula and Plum Ketchup recipe provided by the Certified Angus Beef® brand.

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Prosciutto-wrapped Burgers with Blue Cheese, Arugula and Plum Ketchup

Serves 4


  • 1 1/2 pounds Certified Angus Beef ® ground chuck
  • 1 shallot, thinly sliced
  • 1 tablespoon grape seed oil
  • 4 pluots or plums, seeded
  • 2 star anise
  • 2 teaspoons dry ginger
  • 1 teaspoon ground coriander
  • 1 tablespoon molasses
  • 1 cup brandy
  • 2 tablespoons lime juice
  • 4 ounces prosciutto, thinly sliced
  • 4 ounces blue cheese
  • 4 focaccia rolls
  • 2 cups arugula
  • Salt and pepper to taste


  1. Make plum ketchup by sweating the shallots in a small saucepan over low heat in the grape seed oil. Add pluots, star anise, ginger, coriander and molasses and continue to cook for 3 minutes. Holding pan away from heat, add brandy and continue to cook for 5 minutes. Remove from heat and discard star anise. Puree in a blender, adding the lime juice at the end. Adjust seasoning with salt and pepper.
  2. Preheat grill. Portion ground chuck into four 6-ounce patties. Remove from grill before burgers reach desired doneness.
  3. Preheat oven to 350°F. Wrap burgers with prosciutto and place on a sheet tray. Bake until prosciutto is crisp; top with blue cheese and continue cooking until cheese is melted.
  4. Spread plum ketchup evenly on both sides of the focaccia roll. Place burger on top of the bun and top with arugula.

No Nutritional Information Available


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