Total Time
25mins
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.

Ingredients Nutrition

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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