Melly’s “Feet In” Easy Gorgonzola and Pancetta Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 and 1/2 pounds of ground beef (75% lean)
1/2 pound of ground sirloin
1/2 cup of Chipolte Sauce
1/3 cup of hot sauce
1/2 cup of Worcestershire sauce
1/3 cup of Tamari Sauce
2 Tablespoons of sesame oil
2 Tablespoons of pepper
1 egg
1 Shallot shredded
1 cup of Gorgonzola Cheese Six
1/2 inch thick slices of Pancetta
Ketchup with a kick
6 Hearts of Romaine Lettuce
Olive Oil
6 Sourdough rolls



1. Preheat a CHARCOAL grill 2. Start with Room tempature meat, and combine ground beef, ground sirloin, chipolte sauce, hot sauce, worcesteshire sauce, Tamari sauce, sesame oil, pepper, egg, shallot, and HALF of the gorgonzola. Combine gently, only until all ingredients are incorporated. Refigerate as long as you can. Marinating overnight is best. Make sure meat is once again at room temperature before you grill it. 3. Place burgers on grill, five minutes on first side, and two minutes on second side for medium rare burgers. Once you turn burgers over, place the pancetta and the rolls on the grill. Then put the remaining half a cup of gorgonzola over the top of the burgers. 4. Remove rolls, pancetta, and burgers from the grill. Let burgers rest for three-five mintues while you assemble them onto the rolls. Add the ketchup with a kick to the rolls, place pancetta on top of the burger and one heart of romaine on top of it all. DELICIOUS!! Makes 6-8 burgers.