Description
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!
Ingredients
Units
Scale
Tuscano Burgers
- 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
Toppings
- 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
Instructions
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.
TO ASSEMBLE:
- 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!