Prep 15 mins
Cook 10 mins
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.
- 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
- Place the beef, pancetta, Parmesan cheese, oil, fennel seeds, garlic, pepper and salt in a medium bowl.
- Gently mix together.
- Shape into 4 (3/4-inch thick) oval shaped patties, about the size of the buns or slightly larger.
- Heat the grill or grill pan to medium.
- Grill for 4-5 min and flip over.
- Grill for 4-5 min longer, or until the patty is no longer pink in the center.
- Top each burger with 1 slice of the fontina cheese and grill for 1 min more or until the cheese has melted.
- Meanwhile, in a small bowl, whisk together all dressing ingredients.
- Place the rolls, cut side down, on the grill for 30-60 secs or until lightly toasted.
- Brush each half of each roll with the dressing.
- Top the burgers with the roasted red peppers, pepperocini and onion.