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Pancetta Jam & Cheddar Cheeseburgers
with Arugula & Grape Salad
40 MIN
+$7.00/serving
2 Servings
From the Test Kitchen
INGREDIENT IN FOCUS
To build layers of flavor in this savory jam, we're calling on rich pancetta—a seasoned, salt-cured meat made from pork belly (similar to bacon, but not smoked). We're balancing the pleasantly salty flavor by cooking it alongside tender onion, sweet honey, and just a touch of red pepper flakes for welcome heat.
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NutritionPER SERVING
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Calories1270 Cals (est.)
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fresh
ingredients
Title
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3 oz Diced Pancetta
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12 oz Usda Prime Ground Beef
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2 Challah Buns
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2 oz Arugula
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4 oz Red Seedless Grapes
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1 Yellow Onion
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2 oz White Cheddar Cheese
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2 Tbsps Red Wine Vinegar
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1 Shallot
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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1 Tbsp Whole Grain Dijon Mustard
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Light Brown Sugar
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2 tsps Honey
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2 Tbsps Mayonnaise
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¼ cup Grated Parmesan Cheese
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2 Tbsps Sliced Roasted Almonds
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the dressing
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve, peel, and small dice the onion. Thinly slice the cheddar. Halve the grapes. Halve the buns. Peel the shallot; small dice to get 1 tablespoon (you will have extra). In a bowl, combine the mayonnaise and parmesan. In a separate, large bowl, combine the mustard, diced shallot, half the vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine.
2
Make the pancetta jam
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly crispy. Carefully drain off and discard any excess oil. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the pancetta is cooked through. Add the honey (kneading the packet before opening), remaining vinegar (carefully, as the liquid may splatter), sugar, a pinch of the spice blend, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until throughly combined. Transfer to a bowl. Rinse and wipe out the pan.
3
Form & cook the patties
Place the beef in a bowl. Season with salt, pepper, and up to half the remaining spice blend (you will have extra). Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheddar. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
4
Toast the buns & serve your dish
Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, pancetta jam, cooked patties, and parmesan mayo. To the bowl of dressing, add the halved grapes, arugula, and a drizzle of olive oil. Season with salt and pepper; toss to combine. Serve the burgers with the salad on the side. Garnish the salad with the almonds. Enjoy!
1
Prepare the ingredients & make the dressing
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve, peel, and small dice the onion. Thinly slice the cheddar. Halve the grapes. Halve the buns. Peel the shallot; small dice to get 1 tablespoon (you will have extra). In a bowl, combine the mayonnaise and parmesan. In a separate, large bowl, combine the mustard, diced shallot, half the vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine.
2
Make the pancetta jam
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly crispy. Carefully drain off and discard any excess oil. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the pancetta is cooked through. Add the honey (kneading the packet before opening), remaining vinegar (carefully, as the liquid may splatter), sugar, a pinch of the spice blend, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until throughly combined. Transfer to a bowl. Rinse and wipe out the pan.
3
Form & cook the patties
Place the beef in a bowl. Season with salt, pepper, and up to half the remaining spice blend (you will have extra). Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheddar. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
4
Toast the buns & serve your dish
Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, pancetta jam, cooked patties, and parmesan mayo. To the bowl of dressing, add the halved grapes, arugula, and a drizzle of olive oil. Season with salt and pepper; toss to combine. Serve the burgers with the salad on the side. Garnish the salad with the almonds. Enjoy!
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