Enjoy all the flavors of Italy in this epic Tuscano Burger – packed with fresh shallots, crisp pancetta, argula, pesto aioli, and drizzled with balsamic vinegar!
Dish Count :: 1 Mixing Bowl, 1 Grill, 1 Cutting Boart
There is never not a time that a burger doesn’t sound like a good idea. Wow, that’s a lot of double negatives, but stick with me. I have a point. If ever there is a time you’re craving something I am better it will come down to two things – pizza or a burger. Really I could always go for either, but given the choice, my first pick would always go the way of the burger. I’m a creature of habit when it comes to pizza – it’s always Hawaiian. It’s the sweet and salty combo. Prosciutto Pear Pizza anyone? I know.
But when it comes to burgers – it’s a blank slate and you can really go for gold. Plus, beef. And thank goodness I’m not the only one who revels in the joys of a good burger, because me and 30 of my other food blogging friends are celebrating the beef with a month of grilling. And WHAT is a celebration without some loot – like a giant giveaway with a grill of your very own? Read on dear friend!
Ben and I are in the midst of trying to plan an epic adventure next year – and one of the key places on the “where to go” debate list is Italy. After college my master plan wasn’t to get a job straight after I threw my cap in the air, but to go backpack through Europe for a little while. Instead, I had to postpone that plan to start an internship that ended up starting two weeks after graduation throwing a big hitch into that giddy-up.
After Ben’s sister spent some time in Italy, and Tuscany in particular and sent back photo of the endless wheat fields that reminded them both of the Palouse, he warmed up to the idea of an Italy trip awfully fast. If you show a farmer a photo of a wheat field chances are he’ll want to go there. But whatever I needed to convince him to add Italy to our dream-trip list is fine by me!! It’s on the list.
And so is this burger, which was ceremoniously dubbed a “Holy crap, you can make this again” burger. You don’t have to tell me twice – I’m already dreaming of making it again, and you should, too!
But rest assured, there are 30 other burgers on this docket. And if this week’s burger line up is any indication of what is ahead – you are in for a TREAT!! Check out the hashtag #burgermonth to keep up on all the latest. And see what’s grilling from all your favorite foodies.
And this is just the FIRST week!! Be sure to keep up and see what else is coming. And check out the giveaways below to win a grill and SO much more!Print
Enjoy all the flavors of Italy in this epic Tuscano Burger – packed with fresh shallots, crisp pancetta, arugula, pesto aioli, and drizzled with balsamic vinegar!
- 1/2 cup Panko Bread Crumbs
- 2 Tbsp Milk
- 2 Tbsp Worcestershire Sauce
- 1 Clove Garlic
- 1 Tsp Pesto
- Salt and Pepper to taste
- 1 1/2 pound Ground Beef
- 4 High Quality Hamburger Buns
- 3 ounces Pancetta, fried
- 1 Shallot, thinly sliced
- 1 Tomato, thinly sliced
- 2 cups Arugula
- 4 ounces Mozzarella, sliced
- 1/2 cup Mayonnaise
- 2–3 Tbsp Pesto
- Balsamic Vinegar
TO PREPARE HAMBURGERS:
- In a bowl, add in panko crumbs. Pour the milk, Worcestershire sauce, salt, pepper, and garlic over the top. Using a fork, mix the ingredients together to form a paste.
- Next, add in the ground beef and combine with the bread/milk paste and form into four burger patties.
- Form into four patties, with about 5 inches in diameter, with slight depressions in the middle of each.
TO COOK THE HAMBURGERS:
- Preheat the grill over high heat for at least 15 minutes. Cook the hamburgers on one side for about 3-4 minutes. Do not press or move for this time. Turn burgers, gently, and continue to cook another 3-4 minutes for a medium well done burger (or about 5 minutes for a well-done burger).
- During the last 1-2 minutes, add the brie cheese to the hamburgers to allow to melt. Remove from the grill and let rest for 5 minutes prior to eating.
- Prepare the fried pancetta, frying like bacon until crispy and draining on a paper towel.
- In a small bowl, mix together mayo and pesto sauce for faux-aioli. Top burger buns with pesto aioli, add freshly grilled burger to buns.
- Top with mozzarella, shallots, arugula, tomatoes, and then drizzle with balsamic vinegar. Top with other half of the burger bun, and serve immediately!
A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth, Char-Broil, Cabot Cheese, Le Creuset, Dreamfarm,Spiceologist†&†Woodbridge Wines
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