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nancy's italian burgerlini's

Recipe by
Nancy A.
Wyckoff, NJ

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!

yield 4 serving(s)
prep time 20 Min
cook time 1 Hr 5 Min
method Grill

Ingredients For nancy's italian burgerlini's

  • 4 md
    roasted red bell peppers, peeled, seeded and chopped
  • 1/2 tsp
    fennel seeds
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
  • 2 Tbsp
  • 1 Tbsp
    apple cider vinegar
  • 1 Tbsp
    olive oil
  • 2
    fresh basil leaves
  • 3 Tbsp
    olive oil
  • 1/4 lb
    cooked linguine (cut in half)
  • 1 1/2 c
    roughly chopped zucchin
  • 1 c
    sliced vidalia onion
  • 1
    3 ounce package pancetta
  • 1 1/4 lb
    ground beef (85-90% lean)
  • 1/2 tsp
  • 1/4 tsp
    freshly ground pepper
  • 4 slice
    provolone cheese
  • 4
    ciabatta rolls, toasted

How To Make nancy's italian burgerlini's

  • 1
    For 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.
  • 2
    Heat 1 /12 tablespoons olive oil in small skillet over medium heat, add linguine and cook for approximately 5 minutes, until crispy.
  • 3
    Heat 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.
  • 4
    Heat 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.
  • 5
    To 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. Serve immediately.

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