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A Tour of Europe Burger

This recipe incorportes flavors from all over Europe. We have artichoke hearts from Spain, Dijon mustard originally from France, parmesan cheese, capers and pancetta from Italy, oregano from Greece and Portuguese Rolls originally from Potugal. The flavors blend togtether like a melting pot. Enjoy!


Artichoke Spread
12 oz marinated Artichoke Hearts
1/2 cup freshly grated Parmesan Cheese
1/4 cup Mayonaise
1 Tablespoon Grey Poupon Dijon Mustard
1 1/2# Ground Sirlion
1 1/2# Ground Chuck
1 medium red onion
1 teaspoon Kosher Salt
1 teaspoon Beef Boullion Powder
1 1/2 tablespoons non peril Capers drained
1 tablespoon fresh oregano
Crispy Pancetta
1 teaspoon olive oil
12 slices Pancetta
Vegtable oil for grill
6 Potuguese Rolls. Looks like an English muffin, but does not have cornmeal and is slightly sweet
1 small bag triple washed Baby Spinach


Artichoke Spread Drain artichoke hearts and coarsely chop. In mixing bowl combine artichokes, freshly grated parmesan cheese, mayonaisse and dijon mustard. Set aside. Patties In seperate mixing bowl place ground sirlion and ground chuck into bowl. Peel onion and slice in halve. Grate onion over bowl with fine grater allowing the onion juice and fine onion into bowl. Discard other half. Add salt, beef boullion and capers. Finely dice oregano and add to bowl. Combine well being sure not to over mix. Form into six equal patties. Let rest at least 30 minutes for flavors to distribute. Preheat grill on medium heat Crispy Pancetta Heat olive oil in cast iron skillet. Add Slices of pancetta. Cook two minutes per side or until crispy. Place on paper towels and let extra oil drain. Artichoke Spread Add artichoke spread to cast iron skillet and place on grill. Cook 5-8 minutes srirring often. The cheese will melt nicley when it is done. Remove from heat and set aside. Burgers Brush grill with oil to prevent sticking. Place burgers on grill, cover, and cook four minutes. Flip and continue cooking until desried doneness. When burgers are just about done, place split buns, split side down on outer edges of and toast lighty. Assemble Place Burger on bottom on the bun. Top with two slices of crispy pancetta. Top with a generous amount artichoke spread. Top with baby spinach and finally with top of bun. Serve immediately and enjoy.


You will be incredibly surprised how all the regional flavors combine so well.