Let’s kick up the bacon cheeseburger a notch with slices of crisped pancetta and melted fontina cheese. Shop our meat vendors for your hamburgers, and little Europa for the pancetta. Next, pick up your hamburger buns from Wild Flour. Off to The Cheese people for the fontina and you have your burger. I am thinking a few mushrooms from River Valley Ranch and you are now over the top! Want to save some calories? Try Wild Tree's Cheddar Bacon Burger Mix.
Ingredients: 4 thin slices pancetta 1 1/4 pounds ground chuck 3/4 teaspoon coarse salt 1/2 teaspoon chili powder 1/4 teaspoon paprika Freshly ground pepper 4 ounces fontina cheese, thinly sliced 4 hamburger buns, toasted if desired Directions: 1. Preheat oven to 350 degrees. Place pancetta on a rimmed baking sheet. Bake, flipping the slices halfway through until crisp. Cook about 15 minutes. Drain on paper towels. 2. Meanwhile, using your hands, combine ground chuck, salt, chili powder, and paprika in a bowl, and season with pepper. Shape into 4 patties (about 4 inches in diameter). 3. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill burgers 4 to 5 minutes. Flip burgers, and top with cheese. Grill 3 to 4 minutes more for medium-rare. Remove, and let rest 5 minutes. Top burgers with pancetta, and serve on buns. Martha Stewart Living, June 2007