In my culinary studies, I prepared burgers quite similar to these, which I then slightly modified at home to appease picky diners. Every time, you’ll get a burger that’s juicy and moist. Slices of pancetta, old-fashioned grainy mustard, red onion slices, iceberg lettuce, and Swiss or blue cheese can be used to garnish the burger.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 burgers |
Ingredients
- 1 ⅓ pounds ground beef
- ½ cup bread crumbs
- 1 shallot, minced
- 2 tablespoons Dijon mustard
- 1 egg
- 1 teaspoon minced garlic
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 6 slices pancetta
- 6 hamburger buns, split
Instructions
- Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours.
- Form ground beef mixture into 6 patties.
- Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm.
- Preheat grill for medium heat and lightly oil the grate.
- Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Place 1 burger into each of the buns; top burger with a pancetta slice.
- Pancetta is very salty; try low-sodium bacon as an alternative. I make my own soft yeast dinner rolls to use as buns for these burgers. The slightly denser bun is much more appealing than a mushy store-bought bun.
- Can also be made into sliders by using smaller buns and patties. Recipe makes 15 sliders.
Nutrition Facts
| Calories | 445 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 8 g |
| Sodium | 781 mg |
| Sugars | 1 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This was an AMAZINGLY recipe! I loved it so so much, we did t have shallots so we used onions instead. We also didn’t have enough Dijon mustard so we used only the amount we had left! With all of this the recipe still turned out amazing
I loved making this burger. I did make my on mayo mustard sauce for it!! I sautéed my onions and grilled my buns. My best friend loved this burger.. It’s okay to deviate from this recipe to create your own special creation.. Happy grilling 5 stars
This was my first attempt at making my own burgers. I did not have dijon mustard, so I used the siracha mustard on hand. Wow! The burgers were juicy and flavorful. I may never buy frozen patties again!
OMG! So yummy! I paired mine with baked french fries.
My family loved the burgers. We are not one for eating beef burgers so we tried all the same ingredients with minced turkey instead. Burgers were juicy and tasted amazing. The best burger we have had so far. We are making them again tonight.
I tried this and it really worked. I didn’t have Dijon mustard or breadcrumbs so I used 1 tbsp of regular French’s mustard and I had a bag of tortilla sweet potato chips which I crushed into “bread crumbs”. It added such a unique and tasty flavour. They were juicy and wonderful. I also grilled pineapple slices and fried some turkey bacon, added it to the burger. It was amazing! Didn’t even need condiments. 🙂
Delicious! I followed the burger recipe to a T – they were juicy and had a great flavor and held together very well. I omitted the pancetta this time because I didn’t have any on hand, but will have to try sometime cause it sounds amazing. Definitely will be making again and will probably be my default burger recipe. I also had them on homemade burger buns – well worth the extra work!
Created, and posted! These were too tasty not to make again! I turned them into little sliders, about 50 grams each for the patties or 100 grams for regular burgers.