This juicy delicious burger topped with tangy provolone cheese, sautéed zucchini, onions and pancetta, crispy, crunchy fried linguine, and savory smoky roasted red bell pepper jam, is the ultimate Italian Burgerlini!
1For roasted red pepper jam: Add to small saucepan, chopped peppers, 1/2 teaspoon fennel seeds, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 2 tablespoons sugar, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, and 2 fresh basil leaves. Stir together and simmer over low to medium heat for approximately 40 minutes, stirring occasionally, until mixture has thickened. Remove basil leaves and cool jam; set aside.
2Heat 1 /12 tablespoons olive oil in small skillet over medium heat, add linguine and cook for approximately 5 minutes, until crispy.
3Heat 1 1/2 tablespoons olive oil in large skillet over medium-high heat, add 1 1/2 cups chopped zucchini, 1 cup sliced onion and pancetta, cook until mixture is browned and crisp, approximately 10 minutes.
4Heat grill to medium high.
In medium bowl, add ground beef, 1/2 teaspoon salt and 1/4 teaspoon pepper, mix together, divide mixture evenly into 4 balls, then press into 4 patties, approximately 4 inches in diameter.
Place burgers on grill, and grill approximately 4 minutes on each side; (or until desired doneness) during last 2 minutes of cooking, top each burger with 1 slice provolone cheese.
5To assemble burgers: Place each burger on bottom half of toasted ciabatta roll. Top each with a portion of vegetable/pancetta mixture, then crispy linguine, roasted red pepper jam, and top half of toasted roll.