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Pancetta Beef Burgers with Garlic-Rosemary Mayo

Source of Recipe

From "Weber's Big Book of Burgers"


List of Ingredients

Patties:
â—¦ 1 ¼ pounds ground chuck (80% lean)
â—¦ 4 ounces pancetta, finely diced
â—¦ 1 ½ tablespoons minced fresh Italian parsley leaves (optional)
â—¦ 2 cloves garlic, minced or pushed through a press

â—¦ Kosher salt
â—¦ Freshly ground black pepper

Mayo:
â—¦ ½ cup mayonnaise
â—¦ 2 teaspoons extra-virgin olive oil
â—¦ 2 teaspoons fresh lemon juice
â—¦ 1 ½ teaspoons minced fresh rosemary leaves
â—¦ 1 large clove garlic, minced or pushed through a press

â—¦ 4 sesame seed buns, split
â—¦ ½ cup baby arugula or mâche (lamb's lettuce)


Recipe

Mix the patty ingredients, including ½ teaspoon salt and ¼ teaspoon pepper, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

Prepare the grill for direct cooking over medium-high heat (400° to 500° F).

Combine the mayonnaise ingredients, including ¼ teaspoon salt and â…› teaspoon pepper.

Lightly season the patties on both sides with salt and pepper, and then grill over direct medium-high heat, with the lid closed, until cooked to medium doneness (160° F), 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.

Build each burger on a bun with arugula, a patty, and a spoonful of garlic-rosemary mayo. Serve warm.


Serves 4