Prosciutto-Melon Sliders with Minted Mayo Recipe

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A classic appetizer—prosciutto-wrapped melon—inspired me to make these bite-size burgers topped with cantaloupe salsa and minty mayonnaise.—Veronica Callaghan, Glastonbury, Connecticut
TOTAL TIME: Prep: 30 min. Grill: 10 min.
MAKES:20 servings
TOTAL TIME: Prep: 30 min. Grill: 10 min.
MAKES: 20 servings


  • 3/4 cup mayonnaise
  • 2 tablespoons minced fresh mint
  • 1-1/2 cups finely chopped cantaloupe
  • 1/2 cup finely chopped red onion
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons white wine vinegar
  • 1/2 pound thinly sliced prosciutto or deli ham
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt
  • 2-1/2 pounds ground beef
  • 1 cup shaved Parmesan cheese
  • 20 dinner rolls, split
  • 20 Bibb or Boston lettuce leaves

Nutritional Facts

1 each: 334 calories, 19g fat (6g saturated fat), 76mg cholesterol, 620mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 20g protein.


  1. In a small bowl, combine mayonnaise and mint. In another bowl, combine the cantaloupe, onion, parsley and vinegar; set aside.
  2. In a large bowl, combine the prosciutto, thyme and salt. Crumble beef over mixture and mix well. Shape into 20 patties.
  3. Grill burgers, covered, over medium heat for 3-5 minutes on each side or until no longer pink. Top with cheese; cover and grill 1-2 minutes longer or until cheese is melted.
  4. Spread each roll bottom with 2 teaspoons mayonnaise mixture; layer with lettuce, burgers and cantaloupe mixture. Replace tops. Yield: 20 sliders.
Originally published as Prosciutto-Melon Sliders with Minted Mayo in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p200

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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