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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These burgers are laced with fennel seeds and salty pancetta. It will remind your taste buds of a sausage stuffed Italian sub. From Cooking Pleasures magazine. If you can't find or just don't like pancetta, feel free to use prosciutto, salami, or deli ham. Ingredients:
1 1/4 lbs ground chuck |
1/4 lb pancetta, finely chopped |
1/2 cup parmesan cheese, freshly grated (2 oz.) |
1 tablespoon olive oil |
2 teaspoons ground fennel |
1 teaspoon garlic, minced |
1 teaspoon fresh ground pepper |
1/2 teaspoon salt |
4 slices fontina cheese |
4 (6 inch) italian rolls, split |
1/3 cup roasted red pepper |
4 pepperoncini peppers, sliced |
4 slices onions, thinly if desired |
1/4 cup olive oil |
2 tablespoons red wine vinegar |
1 teaspoon dried basil |
Directions:
1. Place the beef, pancetta, Parmesan cheese, oil, fennel seeds, garlic, pepper and salt in a medium bowl.
2. Gently mix together.
3. Shape into 4 (3/4-inch thick) oval shaped patties, about the size of the buns or slightly larger.
4. Heat the grill or grill pan to medium.
5. Grill for 4-5 min and flip over.
6. Grill for 4-5 min longer, or until the patty is no longer pink in the center.
7. Top each burger with 1 slice of the fontina cheese and grill for 1 min more or until the cheese has melted.
8. Meanwhile, in a small bowl, whisk together all dressing ingredients.
9. Place the rolls, cut side down, on the grill for 30-60 secs or until lightly toasted.
10. Brush each half of each roll with the dressing.
11. Top the burgers with the roasted red peppers, pepperocini and onion.
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