The Italian Burger

1. Form ground beef into thick quarter-pound patties. Season generously with Italian seasoning and Traeger Prime Rib Rub.
2. Smoke the patties low and slow at 225°F (approx. 30-45 minutes) to build a rich, smoky flavor.
3. Increase the heat to 450°F for a sizzling sear and to melt the cheese, giving the patties a caramelized crust. (Alternatively, sear on a flat top grill for crispy prosciutto).
4. While burgers cook, toast seeded buns with butter.
5. Prepare the roasted red pepper aioli by mixing Duke’s mayo with finely chopped roasted red peppers.
6. Cook prosciutto on a flat top grill or in a pan until crispy.
7. To assemble: spread pesto on the butter-toasted seeded bun. Add a burger patty, top with melty mozzarella, roasted sweet red peppers, roasted red pepper aioli, and crispy prosciutto. Serve immediately.