| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 burgers |
Ingredients
- 1 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Juice of 1/2 a lemon
- 1/2 cup tarragon, chopped
- 1/4 cup chives, sliced
- 1/4 cup Italian parsley, chopped
- Kosher salt and freshly cracked black pepper
- 1 1/2 pounds ground sirloin (80/20 ratio)
- 4 ounces sliced pancetta
- Kosher salt and freshly cracked black pepper
- 4 potato buns
- 8 slices Muenster cheese
- 1 yellow or red heirloom tomato, sliced into 1/2-thick slices
- 1 tablespoon white wine vinegar
- 2 heads baby gem lettuce
Instructions
- For the herb mayo: Combine the mayonnaise, Dijon mustard, fresh lemon juice, tarragon, chives and parsley in a medium bowl. Season with salt and pepper. Stir until well blended.
- For the burgers: Divide the ground beef into four equal portions. Gently form each portion into patties 1 to 1 1/2 inches thick and 3 to 4 inches in diameter. Do not over work or tightly pack the meat or the burgers will not be tender. Place on a plate or sheet tray and bring to room temperature.
- Heat a large saute pan over medium heat. Take the slices of pancetta and place them in the pan. Begin to render the pancetta on both sides, 3 to 4 minutes, rotating the pancetta until golden brown and crispy. Transfer to a plate lined with paper towels and let cool. Reserve the pancetta fat in the pan and use as a fat substitute instead of butter to toast the buns in.
- Brush a griddle with the pancetta fat and preheat to medium-high heat.
- Sprinkle the burgers on each side with salt and pepper. Place the burgers on the brushed and heated griddle and cook 4 to 5 minutes each side for medium rare.
- Brush the buns with pancetta fat and toast on the griddle until golden brown.
- When the burgers are almost finished, top each with 2 slices of the cheese and cook for 2 to 4 minutes. Take the burgers off the griddle and let rest.
- Mix the tomato slices with the vinegar and season with salt and pepper.
- Spread the herbed mayonnaise on the buns. Top with lettuce, tomato, a burger and a piece of pancetta.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1376 |
| Total Fat | 110 g |
| Saturated Fat | 33 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 60 g |
| Cholesterol | 233 mg |
| Sodium | 1279 mg |
Reviews
what temp should the grill be? this looks like a great dish but, unless I miss it, I never see what the grill-as-oven temperature should be? are we talking 250 or 450? seems like it would make a difference. especially since I live in apt so I can’t have a grill and, while I have a stove top grill, I’d have to use my oven for the rest, correct?
The herb mayo was so good, I’ll be making this again.
This burger was INCREDIBLE!!!! Followed the directions exactly as written and was not disappointed.
We loved this burger as much as we love the Ugly Burger. So much flavor and you can taste all elements of the burger. I did use bacon, we live in Rural america and not one of our two grocery stores carries pancetta (the sacrifice of living in the county). I will be making these again very very soon…..TONIGHT!
BEST burger ever!! I did not follow the recipe exactly but it was close. I used s&p and balsamic vinegar on the tomatoes and boy did that add a nice taste! Also, I did the pancetta in a cast iron skillet on the stove, removed them, wiped the rolls in the fat, then added the burger patties (80/20) to the skillet and put it on the grill (charcoal). The burgers started to look like meatloaf as they cooked in all that juice, so I put them right on the rack to char them up. Then roasted the buns on the grill. I used American cheese, added the herb mayo (which is DYNAMITE), pancetta, lettuce (iceberg) and tomatoes. The burgers were a PERFECT pink in the center which is just the way we like them! As long as the meat reaches 160 degrees, it’s safe to eat. It does not need to be well done. I don’t even know anyone who likes a well done burger lol
Delicious. Husband did not miss his dill pickle and I did not miss mustard. The fresh herbs, mayo with lemon complimented the ground beef. The wide sliced yellow tomato with champagne vinegar and salt added moisture and flavor. The double muenster was a great idea. I used melted butter on the pretzel bun after removing some of the inside bread and then grilling. Used bacon, wiping the grill pan before the meat.No little gems available, but baby red butter lettuce was a good stand-in. AND yes….it is messy. Wonderfully so.
This burger is good- not great. The herb mayo is a good addition but the vinegar on the tomato was not a needed addition as is really did not add flavor. Save money on purchasing pancetta and use bacon. They really sell this burger on the Kitchen but it is just ok.
Delicious!