Make your own gourmet burger at home topped with creamy Brie and grilled and crispy pancetta.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 slice sandwich bread, crusts removed and torn into pieces
- 3 tablespoons dry red wine (you can also use beef stock or milk)
- 3 tablespoons finely chopped chives
- 2 cloves garlic, finely minced
- Kosher salt and freshly ground black pepper
- 1.3 to 1.4 pounds (600 to 650 grams) lean ground beef
- Neutral oil, for grilling
- 2 slices red onion, about 3/8-inch (1-centimeter) thick
- 2 teaspoons olive oil
- Kosher salt and freshly ground black pepper
- 3.5 to 4.4 ounces (100 to 125 grams) Brie cheese, sliced
- 8 to 12 thin slices pancetta
- 4 burger buns
- 1/2 stick (4 tablespoons/56 grams) unsalted butter, at room temperature, optional
- Dijon mustard, for spreading
- 4 pieces leaf lettuce
Instructions
- For the burgers: In a large bowl, mash together the bread and wine and set aside for 5 minutes to allow the bread to break down. Stir in the chives and garlic and season very well with pepper. Add in the beef and, using two forks or the tips of your fingers, mix well just until combined. Divide the mixture into four equal pieces and shape into .59-inch-thick (1 1/2-centimeter) patties. Transfer to a plate or small sheet pan and place in the fridge to chill for while you preheat the grill.
- For the toppings: Heat your grill to high and lightly grease the grates. Drizzle the onion slices with the olive oil and season with salt and pepper, being careful to keep the rings of the onion together. Season the surface of the burgers well with salt and place on the grill along with the onions. Cook the burgers and onions until char marks appear, 3 to 4 minutes on the first side. Flip and continue to grill until the burgers are cooked through and the onions are slightly softened and charred. Remove the onions from the grill and divide the cheese over the burgers. Close the lid of the grill and allow the cheese to melt for 15 to 30 seconds. Set the burgers aside to rest for 5 minutes.
- Meanwhile, add the pancetta to the grill and cook until crisp, 3 to 5 minutes, flipping frequently. If you like buttery toasted buns, spread the buns with butter and toast on the grill until golden.
- To assemble, spread the bottom of each bun with mustard and top with a piece of lettuce. Add on the cheese-topped burgers, the crisp pancetta and divide over the grilled onions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 949 |
| Total Fat | 72 g |
| Saturated Fat | 29 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 43 g |
| Cholesterol | 191 mg |
| Sodium | 856 mg |
Reviews
This is an excellent burger. The only change I made was to substitute bacon (which I fried in a pan) vs. grilling pancetta.