Spicy Italian Burger With Crispy Pancetta Food

ZESTY ITALIAN BURGERS

Steps:

• Heat the grill to high. Divide the ground beef into 4 portions. Salt and pepper the patties. Layer each patty with a slice of pancetta on top and bottom. Press the pancetta into each patty.
• Cut the onion and mozzarella into rounds. Melt the butter and mix it with the tomato paste and anchovy paste. Cut the ciabatta buns and brush the insides with tomato-butter.
• Carefully brush the grill with oil or use non-stick grill spray. Grill the patties and onions at the same time. Grill the patties for 3-5 minutes per side and the onions for 1-2 minutes per side.
• Once you flip the burgers, lay the onion rounds over the top of each patty, followed by the mozzarella slices. The cheese will melt while the burgers finish cooking.
• Place the buns on the open grill and toast for 1 minute. Once the buns are toasted, slather them with pesto. Layer arugula leaves, tomato slices and a patty on each bun. Top and serve!

ITALIAN TURKEY BURGERS

Steps:

• Mix the mayonnaise with the garlic in a small bowl and set aside. Using your hands, mix together the turkey and turkey sausage in a large bowl until just combined. Form this mixture into four 1-inch-thick patties.
• Preheat a large skillet over medium heat. Add the olive oil and pancetta slices and cook the pancetta on both sides until crisp, about 3 minutes. Drain on paper towels and reserve.
• Place the same skillet over medium-high heat and add the burgers. Cook, turning once, until cooked all the way through, about 5 minutes per side. Top with the fontina and cook until just melted.
• To serve, place the burgers on the focaccia bottoms. Top with tomato slices, pancetta and arugula. Spread the focaccia tops with garlic mayonnaise, set on top of the burgers and serve.

SPICY SUMMER SHRIMP BURGERS WITH CRISP PANCETTA

Steps:

• Make the patties: combine the salt, pepper, horseradish and ¾ cup corn in a food processor; process until fairly smooth.
• Add 1/3 of the shrimp; blend until smooth.
• Transfer mixture to a large, chilled bowl; fold in remaining ¾ cup corn, remaining chopped shrimp, sun-dried tomatoes, and tarragon; mix well.
• Divide mixture into 6 equal portions; form into patties to fit rolls.
• Cover and refrigerate for 30 minutes or up to 2 hours; remove from refrigerator about 15 minutes before grilling.
• Prepare a medium-hot fire in a charcoal grill with a cover; or preheat a gas grill to medium-high.
• Make chile mayonnaise: combine the mayonnaise, chile sauce, salt, and pepper in a small bowl; whisk to blend well; cover and refrigerate until serving.
• When the grill is ready, place a cast-iron skillet on the grill rack and cook the pancetta until golden brown and crisp; drain on paper towels.
• Gently brush both sides of chilled patties and grill rack with oil; place patties on the rack, cover, and cook, turning very carefully once, just until opaque throughout, about 5 minutes on each side.
• During the last few minutes of cooking, spread the cut sides of the rolls with butter and place, cut side down, on the outer edges of the rack to toast lightly.
• Sprinkle the tomato and avocado slices with salt and pepper to taste.
• Assemble burgers: spread the mayonnaise over the cut sides of the rolls; on each roll bottom, place a lettuce leaf, a tomato slices, 2 avocado slicesk a patty, and a pancetta slice.
• Add the roll tops and serve.