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Gorgonzola Cheeseburgers with Pancetta

Source: Food & Wine
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  4 Servings
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
Gorgonzola Cheeseburgers with Pancetta Recipe at
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.

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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Flip for Burgers
Nutrition Facts per Serving
Yield:   4 Servings
Calories: 832
Fat. Total: 58g
Fiber: 2g
Carbohydrates, Total: 27g
Sodium: 983mg
% Cal. from Fat: 63%
Cholesterol: 138mg
Protein: 49g
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Eugene Reviewed: 07/20/2009
Recipe mistake!
This is a perfectly good recipe from Steve Raichlen, the barbecue guru, but there is a major misprint in it.....the 3/4-inch thick slices of Gorgonzola called for should be only 1/4" thick!
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