Slices of crisped pancetta and melted fontina cheese take the place of bacon and cheddar.
- Total Time:
- Servings: 4
- Yield: Serves 4
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
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.