The “Casanova” Burger

A while back, The Cheese & Burger Society published a list of delicious burgers, and on top of that list, is the “Casanova” burger, made with Swiss cheese over a 10 oz patty with ham and sauteed mushrooms over some potato rolls. However, to me personally, after making this burger, I realized that this recipe has several issues, first of all, the hams are a bit hard to chew, so you can’t get a clean bite; second, the potato rolls are a little too soft, and make the burger feels super light; and third, the sauteed mushroom just fell off when you eat it. So to fix it, I changed the recipe up a little, first, we are going to use some seared prosciutto instead of ham, then instead of the sauteed mushroom, we will cook them with a béchamel sauce, and switch the potato buns to kaiser roll. So here is a better, beefier and easier to eat this version of the “Casanova” Burger. This recipe makes one burger


You’ll need:

  • 3/4 lb 80% fat ground beef
  • 1/2 small shallot (optional)
  • 1 clove garlic (optional)
  • 1 strip thick cut bacon
  • 3 thin slices prosciutto
  • 5 medium size Crimini mushroom
  • 2 slices swiss cheese
  • 1/2 tbsp butter
  • 1/2 tbsp flour
  • 1/2 cup milk
  • ground nutmeg (optional)
  • 1/2 tbsp mayonnaise
  • 1/2 tbsp Dijon mustard
  • 1 kaiser roll

Hoe to make this:

  1. Cut the bacon into small pieces, finely mince the shallot and garlic, then in a pan over medium heat, sear the bacon bits for about 2 min, then add the shallot & garlic and cook for another 3 min or until the bacon bits are mostly crispy. Place them in large bowl and let them cool down, then mix it with the ground beef
  2. Slice the mushrooms, then cook them in the same pan over medium heat with the butter for about 1 min, then mix in the flour, lightly toast the flour to get rid of the raw taste, then add the milk and stir constantly or until it turns smooth, add ground nutmeg if you want to take this to another level, turn the heat down to medium-low and stir until the sauce turns thick
  3. Form the beef mixture into two 6 oz patties, make it a little wide than the bun so when they are cooked, they shrink a bit and fits the bun perfectly. Heat up the pan over medium-high and cook each side for about 3 min per sides for rare, 4 min for medium or 5 min for well done. Place the cheese on top, cover the pan, then turn off the heat and let it sit for about 2 min or until the cheese melts, let the patties rest for another 5 min after cooking
  4. Sear the prosciutto over medium heat until it turns semi-crispy (about 2 min), the prosciutto is usually very salty thus we don’t need any salt in this dish. Toast the buns and brush the buns with some butter for better texture and flavor
  5. Spread the Dijon mustard on the bottom bun, the mayonnaise on the top, then on the bottom, place 2 slices of cooked prosciutto, then the 2 patties, then another slice of the prosciutto, with the béchamel mushrooms on top



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