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spicy italian burger with crispy pancetta

ChefGeoLevi avatar
Recipe by
George Levinthal
@ChefGeoLevi
Goleta, CA

An Italian feast between the buns. You'll experience the hearty taste of the pork and Italian sausage patty, the spicy sauce, the savory, Unami of the mushrooms. the crisp. clean taste of the fresh greens, the crispy Pancetta and the smooth Provolone cheese, all sitting between garlic parmesan flavored Ciabatta rolls. Add a glass of your favorite wine and it's be a feast you'll be coming back for more.

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yield 6 serving(s)
prep time 45 Min
cook time 15 Min
method Pan Fry

Ingredients For spicy italian burger with crispy pancetta

  • ARRABBIATA SAUCE
  • 1 c
    arrabbiata sauce
  • 1/2 c
    tomato basil sauce
  • 1 Tbsp
    olive oil, extra virgin
  • 2 clove
    minced garlic
  • BURGERS
  • 1-1/4 lb
    ground pork
  • 3/4 lb
    hot italian sausage, casing removed
  • 1/2 c
    chopped red onion
  • 1 tsp
    kosher salt
  • 1/2 tsp
    fresh ground black pepper
  • SAUTEED MUSHROOMS
  • 6 lg
    protbello mushrooms, cleaned and sliced into 1/4" slices, about 18.
  • 3 Tbsp
    butter, unsalted
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    fresh ground black pepper
  • FREAH GREENS
  • 1 c
    fresh spinach
  • 1 c
    fresh arugula
  • 1 Tbsp
    olive oil, extra virgin
  • 2 tsp
    red wine vinegar
  • 1/4 tsp
    kosher salt
  • SANDWICH
  • 6
    ciabatta rolls
  • 4 Tbsp
    unsalted butter, melted
  • 1 Tbsp
    minced garlic
  • 1/2 c
    parmesan cheese
  • 12 slice
    provolone cheese
  • 12 slice
    thin sliced pancetta

How To Make spicy italian burger with crispy pancetta

  • 1
    In a medium saucepan, on low heat, sauté the minced garlic in the olive oil for 2 minutes and add the sauces. Combine thoroughly and keep warm.
  • Pork, sausage, onions and seasonings ready for mixing
    2
    Place the ground pork and sausage mixture in a large mixing bowl. Add the salt and pepper and the chopped onions. Combine thoroughly, but don’t over mix. Form into 6 patties, cover and set aside.
  • 3
    In a large sauté pan melt the butter over medium high heat. Lower the heat to medium. Add the mushroom slices, the salt and pepper and brown on both side for 2 to 3 minutes. Remove from the heat.
  • 4
    Toss the spinach and Arugula in a medium bowl with the oil, vinegar and salt and set aside
  • 5
    To a hot frying pan add the pancetta and cook until crispy. Remove from the heat and set aside on paper towels.
  • 6
    Slice the ciabatta buns in half and place cut side up on a large baking sheet. Combine the melted butter and minced garlic in a small bowl. Brush the mixture on each bun half. Sprinkle on the Parmesan cheese. Place in a pre-heated 375 deg oven for 7 to 10 minutes until the edges are just turning brown. Remove from the oven.
  • 7
    Heat a grill to medium high. Put an indentation in the middle of each burger with your thumb and place on the grill indentation side up. Cook for 4 minutes, turn the burgers and cook and additional 4 minutes. Lower the heat to medium low, add 2 slices of cheese to each burger and cook an additional 2 minutes until the cheese is melted. Remove from the heat and cover. The internal temperature of the burgers should be about 155 to 160 degrees when they are removed from the heat.
  • 8
    Assembling the Burgers Divide the dressed greens between the bun bottoms. Place 3 mushroom slices on each bun followed by 2 tablespoons of the sauce. Place the burgers on top of that, followed by another 2 tablespoons of the sauce and then the pancetta. Cover and serve.
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