| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 2 servings |
Ingredients
- 2 (8-ounce) portions ground beef
- 4 slices fresh mozzarella cheese
- 4 slices pancetta
- 1 tablespoon olive oil, plus more for salad
- 1/2 cup butter
- 3 cloves garlic
- 3 or 4 basil leaves
- 2 teaspoons crushed red pepper flakes
- 2 burger buns, your choice
- Baby arugula
- 4 slices tomato
- Basil Ketchup, recipe follows
- 1/2 bunch fresh basil leaves
- 1 cup ketchup
- 2 cloves garlic
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Heat the oven to 350 degrees F. Heat a large skillet.
- Divide each beef portion into 2 equal amounts and shape them into patties (you should have 4 patties altogether). Place 2 mozzarella slices on 1 patty, then top with another patty. Close the edges of the patties to enclose the cheese, basically stuffing the burger with the mozzarella. Wrap each burger with 2 slices of pancetta.
- Heat 1 tablespoon of olive oil in a medium oven-proof skillet over medium heat and brown each burger on both sides. Place the burgers in the oven to finish cooking.
- In a small saucepan, melt the butter and remove from heat. Meanwhile, chop the garlic and basil and add to butter with 1 teaspoon red pepper flakes. Brush this on the burger buns and toast under the broiler or in a toaster oven.
- In a bowl, toss together the arugula, olive oil, to taste, and the remaining 1 teaspoon crushed red pepper flakes.
- Place the burgers on the bun bottoms, top with tomato slices, arugula salad and Basil Ketchup.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- In a small blender or processor, blend all the ingredients. Transfer to a small bowl and refrigerate until ready to use.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1730 |
| Total Fat | 137 g |
| Saturated Fat | 64 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 3 g |
| Sugar | 31 g |
| Protein | 66 g |
| Cholesterol | 372 mg |
| Sodium | 2246 mg |
Reviews
moo
I just finished dinner and can say without hesitation that the burger was fantastic! I did make a few variations that worked well: I chose not to use the pancetta to wrap around the burgers — they still held together and cooked beautifully; I used half butter, half olive oil for the garlic bread which was delish; I cooked the burgers on the barbeque instead of on the stove and in the oven. All three changes turned out great! Instead of regular hamburger buns, I took a loaf of ciabatta and cut it into bun-sized pieces. Everyone loved it! The only down side to the recipe (which is why I dinged it a star) is that mozzarella (fresh or more processed) does not melt very well and gets stringy when heated. That being said, I will certainly make this recipe again. Enjoy!
My entire family LOVED this burger… although I substituted spinach for arugala because I had it on hand…and I did see some spinach being hidden in napkins by the kids. The instructions for cooking are a bit vague… we put it in a 350 degree oven for about 10-15 minutes. This was perfection with the basil and garlic on the roll…I did halve the amount of butter for the garlic bread. We are thinking of a way to make these into meatballs for a cocktail party. OMG YUM!
This is one great burger! Although I did not follow the recipe, I used all the ingredients in different proportions to my family’s taste. I made 16 burgers so that each person in my household could have two each. They were so filling that we all ate only one. Everybody decided to have them again the next day and they were as juicy and tasty as when I first made them.
The Foodnetwork’s disclaimer at the end of the recipe should not warrant any negative remarks about quanity of ingredient’s since it states,”The Foodnetwork’s chef’s have not tested this recipe.”
The judge’s reaction to this buger, sold me to try it. I would like to try Bobby Flay’s take on it since he is supposed to put it on the menu in his new burger place.
Thanks Michael Proietti for a great new burger recipe!
The Foodnetwork’s disclaimer at the end of the recipe should not warrant any negative remarks about quanity of ingredient’s since it states,”The Foodnetwork’s chef’s have not tested this recipe.”
The judge’s reaction to this buger, sold me to try it. I would like to try Bobby Flay’s take on it since he is supposed to put it on the menu in his new burger place.
Thanks Michael Proietti for a great new burger recipe!
I loved this recipe. I read some of the reviews before making it and did not use as much pepper as the recipe called for. I used cibatta buns and made the burgers smaller (did not use as much meat) and they turned out great!
Just made this hamburger and it was very good. The hamburger was juicy and the ketchup was amazing! I loved the bun as well. There is definitely a lot of meat to this burger and will fill you up after just one. I will definitely make this again for freinds and family.
The burger turned out good although the recipe called for 2 teaspoons of crushed red peppers but yet it says to add 1/2 additional teaspoon for the Basil Ketchup. So that means 2 1/2 teaspoons total. If you like spicy, like I do, then this is a burger to try. Good luck.
This is a meal that deserves to be on Food Network! The red pepper was perfect, maybe even a little tame. The burger was amazing, and the pancetta was a perfect complement. My boyfriend and I aren’t big arugula fans, so we substituted spinach. This burger is truly Good Eats, and a bite so big Guy Fieri couldn’t even take it.
My husband made this less than 24 hours after seeing it on tv because our family group of 5 thought it looked spectacular. It lived up to its looks. The fresh mozzarella inside is gooey and stringy when you bite into it (think great pizza cheese). I am not a big fan of arugula however the sandwich needs this to break up all the beef and bread. The garlic bread buns were so fantastically crunchy and adding in flavor that we will probably steal this idea for our other burger recipes. The only problem is that the burgers is that they have half a pound of meat which is too much for me to eat.
The Burger itself was very good, Loved the Cheese in the middle !! The Buns were also good, but cust down on the RPF’s in the Oil…. Did not need the RPF’s again the in Basil Ketchup, the heat in the Burgers, Buns and again in the Arugula was plenty, in fact it was over-kill !! I would leave them out of the Salad next time also.