Ingredients
3 tablespoons Dijon mustard3 tablespoons reduced-sugar apricot preserves1 tablespoon prepared horseradish2 thin slices prosciutto or deli ham, chopped1 pound lean ground beef (90% lean)3/4 teaspoon salt-free lemon-pepper seasoning8 slices French bread (1/2 inch thick)1 cup fresh arugula or baby spinach2 ounces Brie cheese, cut into eight thin slices1/4 cup julienned roasted sweet red peppers
Preparation
In a small bowl, combine the mustard, preserves and horseradish. In a small skillet coated with cooking spray, cook and stir prosciutto over medium heat until lightly browned. Set aside.
In a large bowl, combine ground beef and lemon-pepper. Shape into eight patties.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from heat for 3-4 minutes on each side or until a thermometer reads 160° and juices run clear. Remove and keep warm.
Grill or broil bread for 1-2 minutes on each side or until toasted. Spread each slice of toast with 1-1/4 teaspoons reserved mustard sauce. Layer each with arugula, a burger, a cheese slice and 1-1/4 teaspoons additional sauce. Garnish with peppers and prosciutto. Serve immediately.
