Wine Varietal: Cabernet Sauvignon
• 2 pounds ground chuck
• 1 1/2 teaspoons salt
• 1/2 cup diced pancetta
• 1/4 cup Colavita olive oil
• 1 cup diced red onion
Herb Butter Spread
• 1/2 pound of unsalted butter at room temperature
• 2 cloves garlic, finely chopped
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons finely chopped scallions (white part only)
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon salt
• 6 slices fresh mozzarella cheese, approximately 3/4 pound
• 6 slices ripe beefsteak tomato, approximately 1-2 tomatoes
• 6 potato rolls, split
Preheat gas grill to medium-high.
Heat a large, heavy nonstick fire-proof skillet on the grill. Add the pancetta and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm. Add olive oil and onions to skillet, cook until onions are slightly caramelized, approximately 30 minutes. Transfer onions to paper towels to drain excess oil. To make the patties, place the ground chuck in a large bowl, season with salt. Add cooked pancetta and onions to the chuck. Mix to combine all ingredients, handling as little as possible. Form into 6 patties to fit the bun size. Cover and set aside.
To make the spread, in a medium bowl, or using a food processor, mix the softened butter, garlic, parsley, scallions, lemon juice and salt until well mixed (be careful not to over mix or whip). Cover and chill until ready to use.
When the grill is ready, place the patties on the grill rack, cover, and cook, turning once, until done to preference, 3-5 minutes on each side for medium rare. Place the cheese slices on the patties during the last 1-2 minutes of grilling. Place the buns, cut side down, on the outer edges of the grill rack, to toast lightly, during the last 1-2 minutes of grilling.
To assemble the burgers, place equal portions of herb spread on bun bottoms. Place a patty on each bun bottom. Spread herb butter on each of the bun tops. Top each patty with one slice of tomato. Add bun tops and serve.