ULTIMATE SUMMER PLT BURGER
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 burgers
Number Of Ingredients 15
Steps:
- For the herb mayo: Combine the mayonnaise, Dijon mustard, fresh lemon juice, tarragon, chives and parsley in a medium bowl. Season with salt and pepper. Stir until well blended.
- For the burgers: Divide the ground beef into four equal portions. Gently form each portion into patties 1 to 1 1/2 inches thick and 3 to 4 inches in diameter. Do not over work or tightly pack the meat or the burgers will not be tender. Place on a plate or sheet tray and bring to room temperature.
- Heat a large saute pan over medium heat. Take the slices of pancetta and place them in the pan. Begin to render the pancetta on both sides, 3 to 4 minutes, rotating the pancetta until golden brown and crispy. Transfer to a plate lined with paper towels and let cool. Reserve the pancetta fat in the pan and use as a fat substitute instead of butter to toast the buns in.
- Brush a griddle with the pancetta fat and preheat to medium-high heat.
- Sprinkle the burgers on each side with salt and pepper. Place the burgers on the brushed and heated griddle and cook 4 to 5 minutes each side for medium rare.
- Brush the buns with pancetta fat and toast on the griddle until golden brown.
- When the burgers are almost finished, top each with 2 slices of the cheese and cook for 2 to 4 minutes. Take the burgers off the griddle and let rest.
- Mix the tomato slices with the vinegar and season with salt and pepper.
- Spread the herbed mayonnaise on the buns. Top with lettuce, tomato, a burger and a piece of pancetta.
DOUBLE CHEESEBURGERS WITH CRISP PANCETTA AND SPECIAL SAUCE
Steps:
- For the sauce: Stir together the ketchup, mayonnaise, mustard and steak sauce in a medium bowl, and set aside.
- For the fried pickles: Add the breadcrumbs, onion powder, paprika, cayenne and salt to a large re-sealable bag, and shake to combine.
- Add the pickle chips to the bag, shake to coat. Remove them from the bag and spread on a baking sheet.
- Heat a cast-iron skillet with 1 inch of oil to 350 degrees F.
- Add the pickle chips to the skillet in batches and fry for about 30 seconds per side or until golden brown.
- Remove the pickle chips to a paper-towel-lined baking sheet and reserve.
- For the cheeseburgers: Preheat the oven to 425 degrees F, and prepare a grill for medium-high heat. Line a rimmed baking sheet with parchment paper.
- Arrange the pancetta on the prepared baking sheet in a single layer. Bake the pancetta until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain.
- Add 2 teaspoons salt and 1/2 teaspoon pepper to the beef in a medium bowl and mix well with your hands. Press the meat in one thin layer on a 18-by-13-inch rimmed baking sheet.
- Use a knife or pizza cutter to divide the meat into 12 square patties.
- Grill the patties on one side until halfway cooked, about 3 minutes.
- Flip the patties, top with a slice of cheese and continue cooking until cooked through and the cheese begins to melt, 1 to 2 minutes more.
- Build each burger in a split bun as follows: patty, schmear of special sauce, slice of pancetta, 2 pickles and repeat. Top with the tomato and lettuce.
PANCETTA CHEESEBURGERS
Slices of crisped pancetta and melted fontina cheese take the place of bacon and cheddar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Place pancetta on a rimmed baking sheet. Bake, flipping the slices halfway through, until crisp, about 15 minutes. Drain on paper towels.
- Meanwhile, using your hands, combine ground chuck, salt, chili powder, and paprika in a bowl, and season with pepper. Shape into 4 patties (about 4 inches in diameter).
- Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill burgers 4 to 5 minutes. Flip burgers, and top with cheese. Grill 3 to 4 minutes more for medium-rare. Remove, and let rest 5 minutes. Top burgers with pancetta, and serve on buns.
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