Pancetta Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

The flavors of Italy


2 lb.ground chuck
1 1/2 t.garlic salt
1/2 t.ground black pepper
2 t.olive oil
6 oz.thinly sliced Pancetta
1 large sweet onion,thinly sliced
6 slices provolone cheese
pesto mayonnaise:1 1/2 cup mayonnaise mixed with 3 T.prepared pesto,divided
2 T.sour cream
1 T.milk
1 T.grated parmesan cheese
6 large tomato slices
3 cups baby arugula
1/2 cup olive oil
6 Focaccia Rolls,split


1.In large bowl mix ground chuck with garlic salt and pepper.Form 6 burgers and refrigerate,covered.Over medium heat,in large skillet,on side burner of grill,heat olive oil.Add Pancetta and sliced onion.Cook until pancetta is crisp and onion is softened.Remove to bowl,reserving pan liquids.
2.Preheat grill to high.In small bowl add 1/2 of pesto mayonnaise,sour cream,milk and parmesan cheese.Whisk to combine and toss with arugula.
3.Rub grill with oil,or spray with non-stick cooking spray.Place burgers on grill,turn heat to medium-high.Baste burgers with pan liquids twice,cook 5 minutes,flip and baste 2-3 more times.Top with provolone. .Brush rolls with olive oil and place around outside edge of grill,to lightly toast.
4.To assemble burgers,spread both sides of rolls with pesto mayonnaise,burger,tomato slices,pancetta-onion mixture,arugula and top of roll.