Fresh Italian burger
13
- Prep Time20 mins
- Total Time40 mins
- Makes4 Servings
Roberto Caruso
Ingredients
4 slices pancetta
1 pint cherry tomatoes
1 tbsp olive oil
2 red onions, thinly sliced
2 tsp granulated sugar
1/8 tsp salt
1 egg
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
500 g medium ground beef
1 cup packed arugula
150-g pkg soft cheese spread, preferably black pepper Boursin
1/2 cup packed basil leaves
1/2 cup lemon-pepper aioli
4 Italian buns, cut in half horizontally
Instructions
Heat a large non-stick frying pan over medium-high. Cook pancetta until crispy, 2 to 3 min. Transfer to a paper-towel-lined plate. Set aside.
Preheat oven to 400F. Spread tomatoes on a foil-lined baking sheet. Drizzle with oil. Roast in centre of oven for 15 to 18 min, stirring halfway through. Let cool.
Return pan to stovetop, then add onions. Sprinkle sugar and 1/8 tsp salt over onions. Season with pepper. Cook until onions are golden, 10 to 12 min. Set aside.
Preheat barbecue to medium. Whisk egg with Dijon, Worcestershire and 1/2 tsp salt in a large bowl. Season with fresh pepper. Add beef. Gently mix. Shape into 4 burgers, each about 1/2 in. thick. Press a shallow depression in centre of each to help keep their shape while cooking.
Oil grill and barbecue burgers, lid closed, until cooked through, 5 to 7 min per side. Stack caramelized onions, arugula, beef patty, black pepper cheese, pancetta, roasted tomatoes, basil and Lemon-Pepper Aioli between buns.
Nutrition (per serving)
Calories 980, Protein 41g, Carbohydrates 68g, Fat 62g, Fibre 6g, Sodium 1582mg.
Condiments:
Lemon-pepper aioli
1/2 cup mayonnaise 1 garlic clove, minced 1 tsp lemon zest 1 1/2 tsp lemon juice 1/2 tsp freshly ground black pepper
Stir mayonnaise with garlic, lemon zest and juice, and pepper in a small bowl until smooth.
Makes 1/2 cup | Per tbsp 99 calories, 1 g carbs, 11 g fat, 78 mg sodium.