Fettuccini Carbonara Burger On A Cheesy Garlic Roll

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Ingredients are numbered with parenthesis
Carbonara Sauce and Noodles
(1) 2 sticks lightly salted butter – room temperature, reserve one stick for later 1 cup of water for boiling noodles
(2) 10 garlic cloves, peeled
(3) 2 pkgs. pre-cooked bacon ( 2.1 oz ea), reserve 9 slices for later (4) ½ pint whipping cream
(5) 6 fettuccine noodles
(6) 1 1/4 lbs ground beef (80/20% fat content)
(7) 2 lg eggs
(8) 1 ½ tsp salt
(9) 1 tsp ground pepper Carbonara sauce (recipe included)
(10) 1 cup Italian bread crumbs
Burger Toppings & Basil Mayonnaise
(11) 12 oz wedge buffalo milk mozzarella
(12) 1 lg. beefsteak tomato 9 slices pre-cooked bacon reserved from above
(13) 1 lg container of fresh basil (enough for 6 sprigs and 4 sprigs for chopping)
(14) 2 Tbsp mayonnaise
Cheesy Garlic Rolls
2 Tbsp virgin olive oil for grill rack
(15) 6 soft kaiser rolls (no seeds)
Remaining stick of lightly salted butter
(16) 1 Tbsp garlic powder
Remaining buffalo milk mozzarella – thinly sliced into strips



Preparation & Cooking Carbonara Sauce – Turn the grill to low. Place a medium skillet and a small saucepan on grill. In the medium size skillet, begin melting 1 stick of butter. In the saucepan bring one cup of water to boil. While butter is melting, finely chop the 10 garlic cloves. Open both boxes of pre-cooked bacon and set aside 9 slices for later use. Finely chop the remaining bacon. When butter is melted add the chopped garlic and saute for approximately 3 minutes. Next add the chopped bacon. Continue to saute for another 2 minutes, then remove from heat. Let sit for 3 minutes, then add the ½ pint of whipping cream and stir thoroughly. Set aside to cool. When water comes to a boil add the 6 Fettuccini noodles and cook until al dente, approximately 8-10 minutes. Remove noodles from water and cut into thirds. Cover and set aside. Preparation for Burgers – In a large mixing bowl combine ground beef, eggs, salt and pepper. Let sit for 5 minutes after mixing thoroughly. Add the Carbonara Sauce and the Italian bread crumbs to the meat mixture. Mix together completely, using both hands. Form 6 burgers with a pre-cooking weight of approximately 6 oz each. Shape and flatten burgers into discs 4" in diameter and about 3/4" thick. Set the burgers on a platter and cover with wrap, refrigerate until ready to cook. Preparation for Burger Toppings & Basil Mayonnaise – Slice 6 thin size slices of buffalo milk mozzarella and place on platter or baking sheet. Chop remaining cheese and set aside. Slice 6 thin slices of beefsteak tomato. Place one slice of tomato on each slice of the buffalo milk mozzarella. Next take the 9 slices of bacon that were previously set aside. Cut each slice of bacon in ½, creating 18 pieces of bacon. Place 3 pieces on top of each buffalo milk mozzarella & tomato stack that you are constructing. At this point you should have 6 stacks that consist of a slice of buffalo milk mozzarella, tomato, and 3 pieces of the pre-cooked bacon. To complete the burger toppers, place a single sprig of basil on each stack. Set the platter or baking sheet aside and make the basil mayonnaise. Put 2 tablespoons of mayonnaise in a small bowl. Finely chop 4 sprigs of fresh basil and add to the mayonnaise. Mix together thoroughly. Cover and refrigerate until needed. Preparation for Grilling Burgers & Making the Cheesy Garlic Rolls – The grill has been on low heat since the beginning of preparation, so it is ready for the burgers. Brush or spray virgin olive oil on the grill rack to prevent burgers from sticking Place the 6 burgers on the grill leaving a generous space between them. This generous spacing will allow for easier turning. After 2 minutes on the grill rotate the burgers 180° and grill for another 2 minutes. After the 4 minutes of grilling turn burgers over. Check that the burgers are cooking evenly. If upon turning it appears that some burgers are cooking faster than others rotate them to adjust for even cooking. After turning the burgers cook them 2 more minutes then rotate 180° and grill for an additional 2 minutes. Next, remove burgers from heat and keep warm. Check meat temperature. Our goal for being done is between medium rare to medium. While the burgers are removed from the heat, slice the six rolls in half. On the bottom half of all the rolls, apply an even layer of the basil mayonnaise and set bottoms aside on a platter or baking sheet. On the top portion of each roll spread an even layer of butter from the remaining stick. Sprinkle garlic powder over the butter, distributing evenly over the roll. Arrange the remaining buffalo milk mozzarella evenly on each roll top. Place the roll tops and bottoms on the warming rack of the grill away from direct heat. Allow the heat to melt the cheese. Place the burgers back on the grill. Cook for another 2 minutes and turn over. Cook for 2 minutes and turn one last time. Carefully place one burger topper on each burger. We don't want to lose any of the toppers to the grill. Close the lid of the grill and let the cheese begin to melt for one minute. Turn off grill, and let burgers remain for two minutes more. Remove the rolls from warming rack and place them on a serving platter. Place one burger on to each roll bottom. Place 3 fettuccine noodle pieces on top of each burger topper for garnish. Cover each burger with a roll top. Serve immediately.