Roman Holiday Burgers
Submitted by: film_score
Burgers made from ground chuck and Italian sausage with pancetta and fennel on grilled ciabatta bread.
Ingredients
- 1/2 pound pancetta
- 2 bulbs fennel (cores removed), finely chopped
- 2 garlic cloves, minced
- 1 1/2 pounds ground chuck
- 1/2 pound sweet Italian sausage, finely chopped
- 3 teaspoons fresh basil leaves, finely chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 (3" by 4") pieces ciabatta bread, halved lengthwise
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Method
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare pancetta, add pancetta to a large fireproof non-stick skillet and cook on the grill over high heat until crispy, about 5 minutes, flipping once. Drain on paper towels and set aside. Discard all but 1 tablespoon of pancetta fat from skillet. To make sauteed fennel, add oil to skillet that still contains reserved pancetta fat and cook on grill over high heat until hot. Add fennel and cook for about 6 minutes, stirring occasionally. Add garlic and cook for another 2 minutes. Remove from the heat and set aside. To make patties, combine beef, Italian sausage, basil, salt, and pepper in a large mixing bowl. Handle meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form portions into patties to fit ciabatta bread. Place patties on grill rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During last few minutes of cooking, place ciabatta bread, cut side down, on outer edges of rack to toast lightly. To assemble burgers, on each ciabatta bread bottom place a patty, a slice of pancetta, and equal amounts of sauteed fennel. Add ciabatta bread tops and serve.
Notes:
Number of Servings: 6
Submitted by: film_score ( See all of film_score Recipes )
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