Bruschetta Burger with Pancetta

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


For Bruschetta topping:

8 plum tomatoes
1/4 c. chopped fresh basil
1/8 c. chopped fresh oregano
1 T. extra-virgin olive oil
1/2 t. salt
1/4 t. fresh ground black pepper

For Burgers:

2 1/2 lbs. ground beef
6 oz. log goat cheese
1 T. dried oregano
1 T. dried basil
1 t. salt
1 t. fresh ground black pepper
12 slices pancetta (sliced 1/8″ thick)
6 ciabatta rolls
4 T. extra-virgin olive oil
2 cloves garlic, peeled



Seed and chop tomatoes. Add chopped fresh basil and oregano, 1 tablespoon of olive oil, salt and pepper. Mix together, cover and set aside.

Divide ground beef into 6 equal portions. Slice goat cheese into 6 equal pieces and place into center of each ground beef portion. Form a patty around each slice of cheese.

In a small bowl, mix together the dried oregano, basil, salt and pepper. Season each patty on both sides with seasoning mixture. Grill burgers on medium-high setting for 6-8 minutes on each side (for medium to medium well).

While burgers are grilling, place pancetta slices on a piece of foil on grill and fry until crispy.

Slice ciabatta rolls in half (like a sandwich roll) and brush cut sides with olive oil. Place oiled side down on grill and toast 2-3 minutes. Remove from grill and rub each oiled side with garlic cloves.

Place burger on roll, topped with 2 slices of pancetta, then bruschetta topping. Top off with other half of ciabatta roll and enjoy!