Mushroom, Pancetta and Asiago Burgers
Mushroom, Pancetta and Asiago Burgers
Recipe courtesy of zimmysnook
6
20 minutes
20 minutes
Main Course, Entreé
"For these loaded burgers, it’s not the quantity of toppings that matters, its’ the quality! These patties and their toppings are LOADED WITH FLAVOR! The lean ground beef, roasted garlic & charred jalapeño patties, are grilled, then place in the skillet that has all the mushroom flavor. Each patty is loaded with the sauteéd mushrooms and asiago cheese. The toasted buns are layered with a horseradish-BBQ sauce, lettuce, pickles, next the loaded patties, then topped with mustard and crispy pancetta! Grab a napkin and dig in!"
Ingredients
- 2 lbs lean ground beef
- 2 eggs
- 1/2 cup panko breadcrumbs
- 3 tbsp sweet onions, finely chopped
- 3 cloves roasted garlic
- 1 charred jalapeño
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp BBQ sauce
- 1 tbsp Dijon mustard
- 2 tsp prepared hot horseradish
- 1/4 cup olive oil (for brushing patties before grilling)
Toppings:
- 12 oz brown mushrooms, sliced
- 4 tbsp butter
- 1 garlic clove
- 6 oz asiago cheese, grated
- 6 pancetta rounds
- 6 hamburger buns, toasted just before assembling the burgers
- 1/2 cup BBQ sauce
- 1 tbsp hot horseradish
- 6 large Boston lettuce leaves
- 6 large dill pickle slices, sandwich style
- Yellow mustard
Products to Use:
- NanoBond Skillet
Directions
- Place the onion, garlic, jalapeño, salt and pepper into a mini food processor, then blitz to chop. Add the eggs, Worcestershire sauce, Dijon, BBQ sauce & horseradish, then blitz to combine.
- Add mixture to a large bowl, then add panko and stir to combine. Add beef to the bowl and mix until all ingredients are combined.
- Shape into 6 x 6 ¼-6 ½ oz patties (about ¾” thick x 4 ½” diameter). Using your thumb, press the middle of each patty a few times to create an indent that will keep the burgers from puffing up when cooked. Make a day ahead and refrigerate until ready to use. If using immediately, I suggest placing the patties on a tray lined with wax paper in the freezer for 30 minutes. I find they keep their shape better if they are cold when cooked.
- Preheat grill to medium-high heat (400°F – 450°F).
- In a small bowl mix together the BBQ sauce and horseradish, side aside until ready to assemble the burgers.
- Place a 12.5” skillet on the grill, add the butter and cook until it begins to melt. Add the mushrooms and toss to coat in the butter. Cook for 5-6 minutes, stirring occasionally. Add the garlic, stir and cook for 4-5 minutes more. Move the pan to a low heat area of the grill and let the mushrooms cook while you make the burgers.
- Brush each patty with olive oil and place oil side down on the hot grill, then brush the top with a little oil while on the grill. Close lid and grill, turning once, then flipping about 4 minutes into the cook. Cook for 2-3 minutes more. Next, add the patties to the skillet, then pile all the mushrooms on top of the patties. Add the shredded asiago cheese on top of the mushrooms.
- Place an 11” skillet on the grill, then add the pancetta rounds. Close the lid, lower the heat to medium and cook for 4 minutes, flipping the pancetta two to three times.
- Toast the buns, turn off the grill and prepare to assemble the burgers.
- On the bottom of each bun spread some of the horseradish-BBQ sauce. Add the lettuce, then pickle. Next place a burger, with the mushrooms and cheese on top. Squeeze the yellow mustard over the cheese, then add the crispy pancetta and finish with the top of the bun. Serve and enjoy!
