Wine Varietal: Merlot
1/4 cup honey
2 tablespoons Dijon course ground mustard
Toppings: 12 deli slices Pancetta
2 medium red onions
6 medium Jalapeno peppers, stemed, seeded
2 medium Granny Smith apples, peeled,cored
6-1/4 inch thick slices Gorgonzola cheese
Burgers: 2 lbs. 75% ground chuck
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 tespoon fresh oregano, chopped
2 medium garlic cloves, minced
1/2 cup jar Roasted Red peppers, drained, chopped
1/4 cup pitted small chopped green brine-cured olives
1 teaspoon balsamic vingar
6 Bakery sesame seed Hamberger Rolls, toasted, cut horizontally
Oil for brushing grill and vegetables
1-In a small 9inch bowl, add honey and mustard, mix well. Set aside.
2-Heat gas grill to medium-high heat.
3-In a non-stick fry pan, add pancetta, cook 3-4 minutes till crisp. Drain on paper towel lined plate. Set aside.
4-Toppings: Peel and cut each onion crosswise in 1/2 inch slices.
Cut each pepper in half, remove seeds and stems.
Peel and core each apple, ccut crosswise in 1/4 inch slices.
Cut cheese in 1/4 inch thick slices, set all aside.
5.Burgers: Mix ground chuck with salt, pepper, red pepper flakes, oregano, garlic, roasted red peppers, olives and vingar. Form mixture into 6 patties, dividing evenly. Lightly brush patties and vegetables with oil.
6-Grill onions, peppers, apples about 5 minutes turning until soften. Transfer to aplate. Set aside.
7-Grill burgers about 3-4 minutes on eash side. Transfer to a plate. Let rest.
8-Toast rolls, cut side down about 1-2 minutes.
Assemble: Spread each bottom and top of rolls with honey mustard. Top each bottom half of rolls with 1 burger, 1 grilled onion slice, 2 grilled Jalapeno peppers halves, 1 slice cheese, 1 slice grilled apple. Top each with 2 crisp slices pancetta. Cover each with tops of rolls.
Prep. Time: 45 minutes
Cook time: 18 minutes