Gorgonzola Cheeseburgers with Pancetta
- Active Time 15m
- Total Time 15m
When making burgers, handle the meat as little as possible; a few pats with wet hands is all that's necessary to shape the patties.
- For the Burgers:
- 1 1/2 pounds ground sirloin or chuck
- Salt and freshly ground pepper
- 8 thin slices pancetta
- Four 1/4-inch-thick slices Gorgonzola cheese (4 ounces)
- For the Buns:
- 4 hamburger buns or kaiser rolls, split
- 2 tablespoons unsalted butter, melted
Romaine lettuce leaves, tomato slices and paper-thin sweet onion slices
FOR THE BURGERS:
Light a grill. Shape the meat into 4 patties and season on both sides with salt and pepper. Wrap each hamburger with 2 slices of pancetta. Grill the burgers over a medium-hot fire for about 4 minutes, or until nicely browned on the bottom. Flip the burgers and top them with the Gorgonzola. Grill for about 4 minutes longer, or until nicely browned and cooked through.
FOR THE BUNS:
Meanwhile, brush the cut sides of the buns with the butter and grill them, cut-side down, until lightly toasted.
Set the burgers on the bun bottoms and top with the lettuce, tomato and onion. Serve at once.
Beer is all that's needed between bites of this rich burger--a flavorful brew, such as Catamount Gold, would be ideal.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
832 calories; 58g total fat; 138mg cholesterol; 983mg sodium; 27g carbohydrates; 2g fiber; 49g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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