Rating: 5 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0

I made burgers similar to these in my college training, and tweaked them a little to satisfy picky eaters at home! Moist and juicy burgers guaranteed every time. Garnish the burger with a slice of pancetta, ancient grainy mustard, red onion slices, iceberg lettuce, and Swiss or blue cheese.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
20 mins
total:
50 mins
Servings:
6
Yield:
6 burgers
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours.

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  • Form ground beef mixture into 6 patties.

  • Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm.

  • Preheat grill for medium heat and lightly oil the grate.

  • Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

  • Place 1 burger into each of the buns; top burger with a pancetta slice.

Cook's Notes:

Pancetta is very salty; try low-sodium bacon as an alternative. I make my own soft yeast dinner rolls to use as buns for these burgers. The slightly denser bun is much more appealing than a mushy store-bought bun.

Can also be made into sliders by using smaller buns and patties. Recipe makes 15 sliders.

Nutrition Facts

445 calories; protein 26.2g; carbohydrates 31g; fat 23g; cholesterol 102.9mg; sodium 781.3mg. Full Nutrition
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