THE SOPHIA

The Sophia image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 17

1/4 cup honey
1/2 cup lemon juice
1/2 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon white vinegar
2 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds certified Angus ground chuck (80/20 blend)
2 teaspoons Worcestershire sauce
Salt and pepper
4 hamburger buns
6 ounces mixed field greens
4 thin slices prosciutto
8 ounces goat cheese
5 ounces candied walnuts
One 8.4-ounce bottle balsamic glaze
6 ounces fig jam (see Cook's Note)

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!