Prosciutto-Wrapped Turkey-Chorizo Burger

Angela McClure


My "Mr. Special" loved this burger. We'll be making this again for sure! Wonderful flavors of chorizo sausage and herbs create a wonderful flavorful turkey burger!

★★★★★ 2 votes
55 Min
10 Min



chorizo sausage links, casings removed
2 lb
lean ground turkey
1/2 c
quick cooking oats (not instant)
1/4 c
finely chopped red onion
1 Tbsp
chopped fresh parsley
4 oz
manchego cheese or monterey jack cheese, chopped
1/3 c
chopped jarred pimentos
2 Tbsp
ground paprika
2 tsp
minced garlic
1 1/2 tsp
ground cumin
eggs, beaten


2 tsp
ground black pepper, divided
2 tsp
sea salt or kosher salt, divided
1/4 c
plus 2 tablespoons extra virgin olive oil
3 Tbsp
fresh chopped basil, divided
medium red onions, peeled and halved
medium zucchini, peeled and halved length-wise
graffiti eggplant, peeled leaving a few thin stripes down side, and halved length-wise
head red or green cabbage, quartered
large red bell peppers, cored, seeds removed and halved
or 6 roma tomatoes, halved
large slices prosciutto ham, sliced medium-thin
4 oz
manchego cheese or monterey jack cheese, sliced thin
10 oz
package edamame hummus
whole wheat or whole grain hamburger buns


1In a gallon-size re-sealable plastic bag, marinate onions, zucchini and eggplant in ΒΌ cup olive oil, 1 tablespoon basil and 1 teaspoon both salt and pepper (careful not to break up onions). Set aside.
2Create burgers by placing sausage and turkey into a large mixing bowl and with hands, thoroughly combine. In a small mixing bowl, combine next 9 burger ingredients along with 1 teaspoon both salt and pepper. Add small bowl ingredients with turkey and sausage mixture and mix well to incorporate. Cover with plastic wrap or foil and set aside in refrigerator for spices to merry, at least for 30 minutes.
3Prepare gas grill on medium-high heat. Divide burger mixture into 6 equal portions (about 1-inch thick burgers). Place the slices of prosciutto on a cutting board or piece of wax paper. Place one burger patty in center of prosciutto and wrap prosciutto around burger. Repeat with remaining burger patties.
4Along with marinated vegetables, cabbage wedges, bell pepper and tomatoes, place burgers prosciutto-ends-touching side down on grill over medium-high heat. Drizzle vegetables with remaining olive oil and sprinkle with 2 tablespoons basil. Grill vegetables for 6 to 8 minutes on both sides. Grill burgers for 10 to 12 minutes turning once or twice until fully cooked or until turkey is no longer pink in the center, and until the prosciutto is golden. With 2 minutes or so to go in cooking time, place slices of cheese on top of burgers to soften. Remove burgers from heat and set aside. Remove vegetables to cutting board(s).
5When ready to serve, remove core from cabbage wedges and slice along with bell peppers, tomatoes, eggplant and zucchini. Place a bottom hamburger bun onto a plate and lay handful of cabbage. Then layer burger with a burger patty, grilled slices red pepper, onion, tomato, zucchini, and eggplant along with sprinkle of sliced cabbage. Cover with top bun smeared with teaspoons of hummus. Repeat for remaining burgers, creating 6 burgers. Serve immediately.

About Prosciutto-Wrapped Turkey-Chorizo Burger

Course/Dish: Turkey, Burgers, Sandwiches
Regional Styles: Italian, Mexican
Other Tags: Quick & Easy, For Kids, Healthy