Margherita Burgers With Fig & Toasted Pine Nut Aioli And Crispy Pancetta

Ingredients

  • Patties
  • 2 Pounds ground sirloin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg
  • 1/4 Cup Italian flavored breadcrumbs
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon Sutter Home Merlot
  • 2 tablespoons roasted garlic puree
  • 1 Cup finely chopped sundried tomatoes
  • 8 ounces fresh mozzarella cheese, shredded
  • Non-stick cooking spray for grill grates
  • 8 ounces pancetta (3 inch round slices)
  • 1 tablespoon butter
  • 6 brioche buns
  • Fig & Toasted Pine Nut Aioli
  • 2 tablespoons pine nuts
  • 1 Cup quartered fresh figs
  • 1 tablespoon roasted garlic puree
  • 1 teaspoon kosher salt
  • 1 Cup mayonnaise
  • 3 tablespoons olive oil
  • 1 teaspoon fresh lemon juice

Instructions

  • 1. Preheat a gas grill to medium-high. Spray grill grates with cooking spray and place a large (seasoned) cast iron or fire proof skillet on one side of grill.
  • 2. In a large
  • bowl, combine 2 1/2 Pounds of ground sirloin, 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1 egg, 1/4 Cup breadcrumbs, 1 tablespoon chopped basil, 1 tablespoon merlot, and 2 tablespoons roasted garlic puree. Add in to incorporate, 1 Cup chopped sundried tomatoes, and 8 ounces shredded mozzarella. Shape into 6 (baseball size) balls, and flatten into 1 inch patties. Refrigerate until ready to grill.
  • Aioli:
  • 1. Toast pine nuts in preheated skillet for 3-5 minutes, remove from skillet and set aside.
  • 2. In a food processer, add in figs, and pulse until finely chopped. Add in toasted pine nuts, 1 tablespoon roasted garlic puree, 1 teaspoon kosher salt, 1 Cup mayonnaise, 3 tablespoons oil, and 1 teaspoon lemon juice, process until smooth. Transfer to small bowl, cover and refrigerate until ready to use.
  • Assembly:
  • 1. Cook pancetta in preheated cast iron/fire proof skillet for 4-5 minutes on each side, until crispy. Transfer to platter and cover with aluminum foil until ready to use. Pour out any excess grease form skillet and wipe with paper towel. Add in 1 tablespoon butter and place both sides of 4 buns down, toasting in 2 batches for approximately 1 minute, until golden brown. Transfer to platter and spread aioli on inside top and bottom of each bun.
  • 2. Grill patties 5 minutes on each side, or until desired doneness.
  • 3. Place each patty on top of aioli on bottom bun, then top patty with crispy pancetta, (dividing slices evenly among burgers) and top with aioli top half.
  • 4. Serve immediately; pair and enjoy with Sutter Home Merlot.