Open faced roasted garlic pancetta cheddar burgers

Pairs well with:


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


Patties 2 lbs ground chuck
1 Head of Roasted Elephant Garlic
8 ounces of Pancetta, diced
10 ounces Tomato Basil cheddar cheese, shredded and 2 ounces set aside for topping
3 eggs
1 1/2 cups of Italian flavored bread crumbs
1/4 cup finely chopped parsley
1 tsp black pepper
Vegetable oil, for grill
Texas Toast
6 large slices Texas toast style bread
1/3 cup melted butter
2 cloves of roasted garlic
Reserved cheddar cheese
1 large onion, sliced and sauteed
1 tbsp olive oil



Preheat oven to 300. Cut top off Elephant Garlic, drizzle with olive oil, wrap in foil and place in oven for 1 hour. Dice Pancetta and fry over medium heat until crisp. Coarsely shred cheese. Slice onion and add to a frying pan with the tablespoon of olive oil. Saute over medium heat until lightly browned. Set aside. When garlic is finished roasting, place beef in bowl. Add four cloves of the roasted garlic, the eggs, bread crumbs, cheese, pancetta, pepper and parsley. Mix all ingredients well. Preheat grill to medium heat. Form six patties. Melt 1/3 cup of butter and add the two roasted garlic cloves. Spread one side of the bread with butter and garlic and set aside. Oil grill with vegetable oil. When grill is heated, place patties on grill. Cook for 3 minutes on each side to attain medium wellness. During last minute of cooking time, place bread on grill to lightly toast. Place burger on one slice of toast, sprinkle with reserved cheese and sauteed onions. Serve and enjoy.