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Brie, Fig, and Prosciutto Burger

Recipe from the Foley Food and Wine Society.

1 lb ground beef
4 pretzel buns
8 ounces of brie cheese, sliced
1 head of living butter lettuce
4 ounces fig spread
6 ounces San Daniele Prosciutto
2 tablespoons butter
Salt and pepper to taste

Directions

In a non stick pan over medium low heat, melt butter. Toast buns until golden brown.
Form ground beef into four equal patties. Season to taste with salt and pepper, and sear in a medium high heat pan for about 2 minutes per side.
Top patties with 2 ounces of brie cheese each, and place under a broiler to melt the cheese, approximately 1 minute.
Spread fig jam on bottom buns, top with burger patties, and finish with 2 slices of prosciutto and 1 leaf of butter lettuce. Top with remaining bun and serve.

Presskopf

Presskopf wurst is a variety of German head cheese that is made with different animal parts such as pork or calf head meat, rinds, bacon, pork heart, and sometimes pork blood or pork muscle meat. The sausage mixture is typically flavored with ingredients such as garlic, onions, pepper, salt, nutmeg, and sugar, and it is usually filled into sausage casings. The word presskopf means pressed head in German, and it refers to the method of pressing the sausage once it has gone through the process of scalding. The name of this cooked sausage varies from one region to another, with presssack, presswurst, and schwartenmagen being some of the common name variations. Presskopf wurst is typically enjoyed thinly sliced on top of bread, smeared with mustard or horseradish, or tossed with raw onions and vinaigrette. Tasteatlas

Sopressata

Soppressata is an Italian dry salami. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria. – Wikipedia

Tuscan Salami

A salami made with premium lean cuts, flavored with cubes of lard. slightly salted to boost seasonings and scents. Well aged to allow the development of aromas and flavors. of the meat at a complete maturation. – Piacenti