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Pancetta Cheeseburgers

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

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Pancetta Cheeseburgers

Source: Martha Stewart Living, June 2007


  • 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


  1. 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.

  2. 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).

  3. 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.

Reviews (2)

  • mbaltazar322 17 Jul, 2013

    These were a hit with me and my husband. Good flavor! I used turkey bacon instead of pancetta; they were yummy! The patties do shrink quite a bit, so make them wider than the diameter of your bun.

  • Arieldawn360 18 Aug, 2008

    These are good but the flavor of the fontina was a bit lost. Make sure you remember to really flatten out your patties or they will puff mine. =)

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