Spicy Pancetta Cheeseburgers

Pairs well with:


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

My great-grandmothers hot cream cheese, pimento and bacon bites! YUM!


Pancetta Red Pepper Spread

1 pound pancetta, cubed

3 tablespoons shallots, minced

1/2 cup mayonnaise

1 teaspoon TABASCO sauce

1 teaspoon Worcestershire sauce

1/4 cup cilantro, finely chopped

1 cup Mezzetta Roasted Red Peppers, chopped

Hamburger Patties

2 pounds ground beef chuck

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

Herbed Salad

2 tablespoons Braggs Organic Raw Apple Cider Vinegar

1 1/2 tablespoons extra virgin olive oil

1 teaspoon salt

1 teaspoon pepper

1 small red onion, sliced thinly

4 ounces herbed salad mix

Vegetable oil, for brushing on the grill racks

Six slices sharp cheddar cheese

1/4 cup butter, softened

6 brioche hamburger buns. split


Pre-heat gas grill to medium high.

Heat an iron or heavy fire-proof skillet on the stove. Next add the cubed pancetta to the pan. Cook until crisp. Drain oil from the pancetta and remove from the pan. Set aside to cool. Then cook the shallots in the pan until they are golden. Removed them from the pan. Set a aside to cool.

In a bowl add the mayonnaise, Tabasco, Worcestershire sauce, cilantro and roasted red peppers. Gently combine. Then add the cooled pancetta and shallots. Gently combine. Cover the bowl and refrigerate until time to assemble the burgers.

Combine the ground beef chuck, salt and pepper in a bowl. Mix well. Form the mixture into 6 equal patties, cover, and refrigerate until ready to grill.

In a bowl combine the apple cider vinegar, olive oil, salt, and pepper. Whisk together until combined. Add red onion and herbed salad. Toss and refrigerate until time to assemble burgers.

Brush grill rack with vegetable oil. Place patties on the rack, cover and cook, turning once until done to preference, about 4 to 5 minutes on each side for medium. Add cheese slices at one minute before the burgers are done, close the grill lid. Remove the burgers from the heat to assemble.

Next spread the butter evenly on the burger buns, place on the rack and toast until golden brown.

To assemble, spread the top half of a toasted buns with the pancetta spread. Next place about 1/4 cup the salad mixture on the bottom half of the toasted buns, top with the burger patties. Cover the patties with the top half of the bun. Serve immediately.