1 Cup chopped jarred roasted peppers, drained well
1/2 Teaspoon finely chopped garlic
1/2 Teaspoon Italian seasoning
1 Teaspoon red wine vinegar
1 1/2 Tablespoon extra virgin olive oil
1 1/2 Cups baby arugula lightly torn up
1/2 Teaspoon salt
1/4 Teaspoon ground black pepper
6 ciabatta rolls, sliced in half
4 Tablespoon butter for grilling the rolls
Instructions
Prepare burgers
-Place all burger ingredients in a medium size bowl and mix together with your hands gently but thoroughly, create 6 equal burger patties and set aside
Prepare:
Fried Ricotta mixure:
-Place all ingredients except olive oil and pancetta in a medium size bowl and mix well; set aside.
-Place a large frying pan over med-high heat and add the chopped pancetta.
-Fry pancetta until crispy remove to a paper towel and blot to remove excess oil.
-Finely chop up the pancetta and place pancetta in a small bowl, mix with the salt and set aside.
-Add remaining olive oil to the pan and when hot, spoon in small pancake size dollops of ricotta mixture.
-Fry ricotta until golden brown and crispy on both sides, work in batches to make 6 fried ricotta cakes.
-Remove to a plate and keep warm until ready to place on burgers.
Grill burgers:
-With grill set to medium high, place all 6 burgers on grill and cook until cooked through about 15 minutes, flipping 1/2 way through.
-While burgers are grilling make the roasted pepper salad.
Prepare roasted red pepper salad:
-Place all ingredients except arugula in a bowl and mix lightly.
-Butter ciabatta halves; set aside
-When burgers are cooked thru, remove from grill, cover and set aside.
-Place ciabatta halves and lightly toast for 3-4 minutes, remove from grill.
-Toss arugula with the roasted red pepper mixture.
Put together the burgers:
-Place 6 toasted ciabatta bottom halves on plates or serving platter.
-Place 1 burger on each toasted burger bottom, top with a fried ricotta cake, a sprinkle of pancetta salt and red pepper salad.
