CRISPY PANCETTA BEEF BURGERS WITH MARINATED TOMATOES & MOZZARELLA
MARINATED TOMATOES & MOZZARELLA
1/3 cup Colavita extra-virgin olive oil
2 tablespoons torn fresh basil leaves
1 tablespoon balsamic or sherry vinegar
1 teaspoon dried oregano
1 teaspoon Grey Poupon Dijon mustard
1/2 teaspoon kosher salt
6 (3-inch in diameter) thick slices ripe red heirloom tomatoes
6 large thick slices fresh mozzarella cheese
PANCETTA & BURGERS
12-ounces thinly sliced pancetta
2 pounds ground chuck
1/2 cup sweet onion, minced or grated
1/3 cup fresh basil leaves, finely chopped
3 garlic cloves, minced
1 teaspoon kosher salt
Vegetable oil for brushing on grill rack
6 hamburger buns, split
2 tablespoons Colavita extra-virgin olive oil
1 large garlic clove, peeled, cut in half lengthwise
2 1/2 cups arugula
Preheat a gas grill to medium-high.
For tomatoes and mozzarella, in a large shallow bowl, whisk together olive oil, basil, vinegar, oregano, mustard and salt. Place tomato slices and mozzarella in olive oil mixture; turn to coat on both sides and let set 20 minutes to marinate.
For pancetta, heat a heavy large nonstick fire-proof skillet and set on the grill rack. When hot, add the pancetta and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm and set aside. If necessary, cook pancetta in 2 batches.
For patties, combine beef, onion, basil, garlic and salt in a large bowl. Handling the mixture as little as possible, shape into 6 patties to fit the bun size. When grill is ready, brush grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Remove cheese slices and tomatoes from marinade and place cheese slices on the patties during the last 3 minutes of grilling or until melted. Lightly brush the cut sides of buns with 2 tablespoons olive oil and rub the cut sides of the garlic over the inside of the buns. Place buns, cut sides down, on the outer edges of the grill rack to toast lightly.
To assemble burgers, layer the bottom buns with arugula, 2 tomato slices, cheese-topped patties and divided crispy pancetta. Add the bun tops and serve.