THE SOPHIA
Steps:
- For the lemon vinaigrette: Whisk together the honey, lemon juice, olive oil, mustard, vinegar, salt and pepper in a medium bowl until blended.
- For the burgers: Mix beef with Worcestershire, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl until blended. Form four 1/2-pound patties.
- Preheat a large cast-iron pan or simply turn on your grill.
- Place your patties in the pan or on the grill and cook, flipping after 4 to 5 minutes, to your desired doneness (I recommend medium, about 140 degrees F).
- Meanwhile, lightly toast the buns. Place mixed field greens in a small bowl and gently toss them with some of the lemon vinaigrette. Place bun bottoms on 4 plates and evenly top each with the mixed greens.
- Once your patties are just about done, place 1 slice prosciutto on top of each, allowing the heat of the patties to warm the prosciutto. Add 2 ounces goat cheese (slightly crumbled) to cover each patty. (You do not need the goat cheese to melt. We just want it to get soft.)
- Remove patties from the heat and place them on top of the greens.
- Crush candied walnuts in the bag they come in with a small mallet or by hand. Sprinkle the crushed walnuts atop the burgers.
- Drizzle the balsamic glaze over the burgers, being as generous as you wish, but do not smother the burgers.
- Spread the fig jam across the bun tops. Close the burgers and enjoy!
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