RECIPES: Recipe Details
Pesto Pancetta and Goat Cheese Burgers with Pine Nuts and Zinfandel Onion Jam
2 tablespoons Colavita extra-virgin olive oil
1 tablespoon salted butter
3 cups thinly sliced red onions (approx 2 large onions)
1 sprig fresh thyme, stem removed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup Sutter Home Red Zinfandel
1/4 cup honey
1/4 cup balsamic
8 ounces pancetta, coarsely chopped
2 pounds freshly ground chuck
1 teaspoon salt
2 tablespoons prepared pesto
1/3 cup pine nuts, toasted and coarsely chopped
2 tablespoons mascarpone, at room temperature
2 tablespoons butter, softened
1/3 cup prepared pesto
2 tablespoons pine nuts, toasted and finely chopped
Vegetable oil for greasing grill rack
1 (6 ounce) goat cheese log, cut into 6 slices
6 ciabatta rolls or high-quality sandwich rolls, split
36 large Arugala leaves
6 beefsteak tomato slices, 1/4" thick
Prepare a gas grill to medium-high heat.
To make the Onion Jam heat the olive oil and butter in a large, heavy nonstick fire-proof skillet on the grill. Stir in the onions, thyme, salt and pepper. Cover the pan and cook, stirring occasionally until the onions have softened (approximately 10 to 15 minutes). Stir in the Zinfandel, honey and balsamic and simmer for 10-15 minutes or until the liquid has evaporated and the onions are caramelized. Transfer to a bowl and set aside.
To make the patties, place the pancetta in a food processor and process until minced. Transfer to a large bowl and combine pancetta, ground chuck, salt, pesto and pine nuts. Shape into 6 patties. Loosely cover with plastic wrap and set aside.
To make the Pesto Spread combine mascarpone, butter, pesto and pine nuts in small bowl. Cover with plastic wrap and set aside.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, 4 to 5 minutes on each side until the desired doneness is reached. Place the goat cheese slices on the patties during the last 2 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last few minutes of grilling.
To assemble burgers evenly spread the Pesto Spread over the sides of cut rolls. On each roll bottom place six arugala leaves, 1 slice tomato, a cheese-topped patty and equal amount of the Onion Jam. Add the roll tops and serve.
Makes 6 awesome burgers!
My love of goat cheese and all things Italian inspired me to make this burger. Adding pancetta to the patties adds a depth of flavor. The Zinfandel Onion Jam adds just enough sweetness to balance out the peppery flavor of the arugala. Sandwiched between a crusty ciabatta roll, this burger is fantastic!