RECIPES: Recipe Details

Rate This Burger 
No votes yet

Melly's "Feet In" Easy Gorgonzola and Pancetta Burgers

The first time I served these burgers at a barbecue for my co-workers (we are all teachers and LOVE to eat and drink!)one of my friends was licking her fingers, and she said "Melissa you put your feet in these burgers!" I had never heard that expression before, but from then on, we call them Melly's (my husband's nickname for me)"feet in" burgers! They are so easy to do, and are a hit wherever we go, and are requested when the BBQ is at our house!!!


1 and 1/2 pounds of ground beef (75% lean)
1/2 pound of ground sirloin
1/2 cup of Chipolte Sauce
1/3 cup of hot sauce
1/2 cup of Worcestershire sauce
1/3 cup of Tamari Sauce
2 Tablespoons of sesame oil
2 Tablespoons of pepper
1 egg
1 Shallot shredded
1 cup of Gorgonzola Cheese Six
1/2 inch thick slices of Pancetta
Ketchup with a kick
6 Hearts of Romaine Lettuce
Olive Oil
6 Sourdough rolls


1. Preheat a CHARCOAL grill 2. Start with Room tempature meat, and combine ground beef, ground sirloin, chipolte sauce, hot sauce, worcesteshire sauce, Tamari sauce, sesame oil, pepper, egg, shallot, and HALF of the gorgonzola. Combine gently, only until all ingredients are incorporated. Refigerate as long as you can. Marinating overnight is best. Make sure meat is once again at room temperature before you grill it. 3. Place burgers on grill, five minutes on first side, and two minutes on second side for medium rare burgers. Once you turn burgers over, place the pancetta and the rolls on the grill. Then put the remaining half a cup of gorgonzola over the top of the burgers. 4. Remove rolls, pancetta, and burgers from the grill. Let burgers rest for three-five mintues while you assemble them onto the rolls. Add the ketchup with a kick to the rolls, place pancetta on top of the burger and one heart of romaine on top of it all. DELICIOUS!! Makes 6-8 burgers.


It is important to marinate the meat as long as possible. The burgers taste much better if you marinate the meat overnight, but if that isn't possible, they need AT LEAST three hours. Also, when I shred the shallot, I do it over them meat so all of the juice from it go into the meat! Even if you don't pick this recipe, I hope you try and enjoy it as much as we do! Thanks :) Melissa (Melly)