Spicy Italian Burger With Crispy Pancetta Recipes

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ZESTY ITALIAN BURGERS



Zesty Italian Burgers image

Zesty Italian Burgers - A fun take on classic hamburgers with pancetta, smoked mozzarella, grilled onions, and pesto piled on a ciabatta roll!

Provided by Sommer Collier

Categories     Main Course

Time 20m

Number Of Ingredients 11

1 1/2 pounds ground beef
8 slices pancetta
4 ounces basil pesto ((or make your own!))
1 large ball smoked mozzarella
1 red onion, ( cut into thin rounds)
3 tablespoons butter
2 teaspoons tomato paste
1 teaspoon anchovy paste
Baby arugula
ripe tomato slices
4 ciabatta buns

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!

Nutrition Facts : ServingSize 1 burger, Calories 809 kcal, Carbohydrate 32 g, Protein 39 g, Fat 56 g, SaturatedFat 19 g, Cholesterol 144 mg, Sodium 925 mg, Fiber 1 g, Sugar 2 g

DOUBLE CHEESEBURGERS WITH CRISP PANCETTA AND SPECIAL SAUCE



Double Cheeseburgers with Crisp Pancetta and Special Sauce image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 19

1/4 cup ketchup
1/4 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon steak sauce
1/2 cup plain breadcrumbs
1 teaspoon onion powder
1 teaspoon smoked sweet paprika
1/4 teaspoon cayenne
Pinch of kosher salt
24 dill pickle chips
Vegetable oil, for frying
12 thin slices pancetta
2 pounds ground beef (80/20)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
12 slices processed cheese, such as Velveeta Slices
2 medium tomatoes, sliced
6 leaves iceberg lettuce
6 seedless hamburger buns, split and lightly toasted

Steps:

  • For the sauce: Stir together the ketchup, mayonnaise, mustard and steak sauce in a medium bowl, and set aside.
  • For the fried pickles: Add the breadcrumbs, onion powder, paprika, cayenne and salt to a large re-sealable bag, and shake to combine.
  • Add the pickle chips to the bag, shake to coat. Remove them from the bag and spread on a baking sheet.
  • Heat a cast-iron skillet with 1 inch of oil to 350 degrees F.
  • Add the pickle chips to the skillet in batches and fry for about 30 seconds per side or until golden brown.
  • Remove the pickle chips to a paper-towel-lined baking sheet and reserve.
  • For the cheeseburgers: Preheat the oven to 425 degrees F, and prepare a grill for medium-high heat. Line a rimmed baking sheet with parchment paper.
  • Arrange the pancetta on the prepared baking sheet in a single layer. Bake the pancetta until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain.
  • Add 2 teaspoons salt and 1/2 teaspoon pepper to the beef in a medium bowl and mix well with your hands. Press the meat in one thin layer on a 18-by-13-inch rimmed baking sheet.
  • Use a knife or pizza cutter to divide the meat into 12 square patties.
  • Grill the patties on one side until halfway cooked, about 3 minutes.
  • Flip the patties, top with a slice of cheese and continue cooking until cooked through and the cheese begins to melt, 1 to 2 minutes more.
  • Build each burger in a split bun as follows: patty, schmear of special sauce, slice of pancetta, 2 pickles and repeat. Top with the tomato and lettuce.

SPICY SPAGHETTI WITH PANCETTA AND TOASTED BREAD CRUMBS



Spicy Spaghetti with Pancetta and Toasted Bread Crumbs image

The classic Italian cheese and pepper pasta (cacio e pepe) gets a mouthwatering makeover with this quick and delicious dish - add cheesy, spicy bread crumbs to pasta cooked in broth, then top with pancetta for a pasta course that's molto delizioso!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

3/4 lb uncooked spaghetti, broken in half
1 carton (32 oz) Progresso™ chicken broth
1 tablespoon butter
3 oz diced pancetta (2/3 cup)
1 clove garlic, finely chopped
1/2 teaspoon red pepper flakes
1 cup Progresso™ plain panko crispy bread crumbs
1 cup shredded Parmesan cheese
1/2 cup chopped fresh Italian (flat-leaf) parsley

Steps:

  • In 4-quart saucepan, heat spaghetti and broth just to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until al dente and liquid is almost completely absorbed. Remove from heat; let pasta stand 1 minute.
  • Meanwhile, in 10-inch skillet, melt butter over medium-low heat. Add pancetta; cook 4 to 5 minutes, stirring frequently, until crisp. Add garlic and pepper flakes; cook and stir 1 minute. Add bread crumbs; cook and stir 1 to 2 minutes or until toasted. Remove from heat; set aside.
  • Stir cheese and parsley into pasta. Divide pasta among 4 plates; top with pancetta mixture.

Nutrition Facts : Calories 700, Carbohydrate 97 g, Cholesterol 40 mg, Fat 1, Fiber 4 g, Protein 31 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 4 g, TransFat 0 g

NORTHERN ITALIAN TRATTORIA BURGER



Northern Italian Trattoria Burger image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 burgers

Number Of Ingredients 20

2 tablespoons chopped fresh Italian parsley leaves
2 tablespoons chopped fresh basil leaves
1/8 teaspoon fresh thyme leaves
2 tablespoons chopped shallot
1 clove garlic, chopped
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon Dijon mustard
1 1/2 sticks good quality unsalted butter, room temperature
2/3 cup grated aged Montasio or Asiago cheese
1 tablespoon olive oil
4 ounces speck (smoked prosciutto), thinly sliced and finely chopped
1/4 pound dry, hot capicola (coppa), thinly sliced and chopped (recommended: Boar's Head)
Pinch fresh rosemary leaves, finely chopped
1 1/4 pounds ground chuck
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
6 ounces shredded fontina cheese
4 potato buns, split
4 teaspoons toasted pine nuts
1 cup wild arugula (or baby arugula), lightly packed

Steps:

  • In the bowl of a food processor, combine the parsley, basil, thyme, shallot, garlic, lemon juice, and Dijon mustard and puree until smooth. Add the butter and pulse until well combined. Transfer to a small bowl and reserve.
  • Heat a large nonstick skillet over medium-high heat. Sprinkle 1/2 of the cheese into 2 to circles (approximately 4 1/2-inch in diameter) in the skillet. Cook for 2 minutes. Then carefully flip with a spatula and cook for another 1 minute. Drain on paper towels. Repeat with remaining 1/2 of the cheese.
  • Meanwhile, to make the speck, heat the oil in a large skillet over medium-high heat. Add the speck and cook until crispy, stirring occasionally, about 5 minutes. Remove from the skillet and drain on paper towels.
  • To make the patties, put capicola and rosemary in the bowl of a food processor and pulse until finely chopped. In a large mixing bowl, combine the capicola mixture, chuck, salt, and pepper; mix well. Separate the mixture into 4 equal portions and form the portions into patties to fit the size of the buns.
  • Heat large skillet or grill pan over high heat. Add the patties to the skillet and cook for 3 1/2 minutes. Flip the burgers and cook for 3 to 4 minutes or to desired doneness. During the last few minutes of cooking, top the burgers with equal amounts of fontina cheese and tent with aluminum foil to melt cheese. Also, during last few minutes of cooking, toast the buns.
  • To assemble the burgers, spread a generous amount of Italian Herb Butter on the cut sides of the buns. On each bun bottom, arrange equal amounts of pine nuts, Crispy Speck, arugula, a patty topped with cheese, and a Frico. Cover with the bun tops and serve.

PANCETTA CHEESEBURGERS



Pancetta Cheeseburgers image

Slices of crisped pancetta and melted fontina cheese take the place of bacon and cheddar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 35m

Number Of Ingredients 8

4 thin slices pancetta
1 1/4 pounds ground chuck
3/4 teaspoon coarse salt
1/2 teaspoon chili powder
1/4 teaspoon paprika
Freshly ground pepper
4 ounces fontina cheese, thinly sliced
4 hamburger buns, toasted if desired

Steps:

  • Preheat oven to 350 degrees. Place pancetta on a rimmed baking sheet. Bake, flipping the slices halfway through, until crisp, about 15 minutes. Drain on paper towels.
  • Meanwhile, using your hands, combine ground chuck, salt, chili powder, and paprika in a bowl, and season with pepper. Shape into 4 patties (about 4 inches in diameter).
  • Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill burgers 4 to 5 minutes. Flip burgers, and top with cheese. Grill 3 to 4 minutes more for medium-rare. Remove, and let rest 5 minutes. Top burgers with pancetta, and serve on buns.

SPICY SUMMER SHRIMP BURGERS WITH CRISP PANCETTA



Spicy Summer Shrimp Burgers With Crisp Pancetta image

Build a Better Burger Contest, Best Alternative Burger 2002; Kelly Bailer Krauss, Little Falls, New Jersey.

Provided by ratherbeswimmin

Categories     Summer

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 20

2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon prepared horseradish
1 1/2 cups fresh corn kernels (including milk from scraping the cobs with the back of a knife)
2 lbs raw shrimp, peeled, deveined, and coarsely chopped
3 tablespoons minced sun-dried tomatoes packed in oil
1 tablespoon minced fresh tarragon
1/2 cup mayonnaise
2 tablespoons bottled chili sauce
kosher salt
fresh ground black pepper
6 slices pancetta
grapeseed oil (for brushing on the patties and the grill rack) or vegetable oil (for brushing on the patties and the grill rack)
6 challah bread rolls (or 6 egg bread rolls)
unsalted butter
6 slices beefsteak tomatoes
12 slices avocados (sliced thin)
salt
fresh ground black pepper
6 leaves butter lettuce

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.

Nutrition Facts : Calories 286.6, Fat 10.3, SaturatedFat 1.6, Cholesterol 235.5, Sodium 1091.5, Carbohydrate 16, Fiber 1.8, Sugar 3.4, Protein 32.9

SPICY TOMATO SAUCE WITH PANCETTA



Spicy Tomato Sauce with Pancetta image

This sauce is also known as amatriciana. Use pancetta or the traditional choice for this dish, guanciale. The meat gives this simple sauce a rich flavor. If you buy the meat at an Italian market, have the butcher slice it for you, and then cut it into strips when you get home.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 3 cups

Number Of Ingredients 6

1 teaspoon extra-virgin olive oil
4 ounces pancetta or guanciale sliced 1/8 inch thick and cut into 1/4-inch-wide strips
1 small red onion, coarsely chopped
1/2 teaspoon crushed red-pepper flakes
1 can (28 ounces) peeled plum tomatoes with juice, coarsely chopped
1/2 teaspoon coarse salt

Steps:

  • Heat oil in a heavy medium pot over medium heat. Cook pancetta, stirring often, until golden and fat has rendered, about 8 minutes. Add onion and red-pepper flakes, and cook, stirring occasionally, until tender, 10 to 12 minutes.
  • Stir in chopped tomatoes with juice, and add salt. Simmer gently, stirring occasionally, until sauce is thick, about 25 minutes.

JUICY & DELICIOUS MIXED SPICE BURGERS



Juicy & Delicious Mixed Spice Burgers image

We like trying to make "street foods" at home, perfecting recipes for dishes like gyros and these spiced burgers, known as kofta. - Anne Henry, Toronto, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, finely chopped
3 tablespoons minced fresh parsley
2 tablespoons minced fresh mint
1 garlic clove, minced
3/4 teaspoon ground allspice
3/4 teaspoon pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/2 pounds lean ground beef (90% lean)
Lettuce leaves and refrigerated tzatziki sauce, optional

Steps:

  • In a large bowl, combine the first 9 ingredients. Add beef; mix lightly but thoroughly. Shape into six 4x2-in. oblong patties., Grill patties, covered, over medium heat or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 160°. If desired, place on lettuce leaves and serve with sauce.

Nutrition Facts : Calories 192 calories, Fat 9g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 259mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

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2021-07-04 Store the sauce in a sealed container in a refrigerator for up to 2 weeks. Serve with burgers, or as a dipping sauce. Adjust the amount of spice by adding more or less sriracha. Use a vegan mayonnaise to make the sauce vegan, egg free and dairy free.
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SUMMER MACARONI SALAD WITH CRISPY PANCETTA AND PETITE PEAS IN A …
the cozy apron recipes. Search this site. Home. Amaretto Parfait with Vanilla Pound Cake and Chocolate Ganache Sauce . Angel Hair and Mini Meatballs with Savory, Herb-Walnut Pesto Sauce. Apple Cider Spice Cake. Apricot-Whiskey Glazed Chicken Roulade with a Savory, Dried Apricot & Toasted Pecan Herbed-Stuffing. Asian Peanut Noodle Salad with Chicken, …
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