Provolone Prosciutto Burger


  1. Season the burger and cook on a flat top. Wrap the burger in the prosciutto and return to the flat top.
  2. Top with cheese and melt in a salamander.

  3. Toast the bun on the flat top.

  4. Smear the bun with the pesto. Place lettuce and tomato on the bottom half. Place the burger on top and cover with top of bun.

  5. Sprinkle the fries with grated cheese and serve with side of balsamic glaze.


  • 2 oz Piancone® Balsamic Glaze
  • 1 8oz Braveheart Burger
  • 1 cup West Creek® French Fries, fried
  • 1 leaf Peak Fresh Produce® Lettuce, Better Burger
  • 1/2 tbsp Roma Parmesan Romano cheese blend, grated
  • 1 Heritage Ovens potato bun
  • 1 slice West creek Provolone Cheese
  • 1 slice Roma® Prosciutto
  • 2 tsp Roma® Pesto, Sun-Dried Tomato
  • 2 slices Peak Fresh Produce® Tomato(es)