Craft

Pancetta Jam & Cheddar Cheeseburgers

with Arugula & Grape Salad

40 MIN

+$7.00/serving 4 Servings

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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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Nutrition

PER SERVING
Calories

1120 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
24 oz Usda Prime Ground Beef
4 Challah Buns
4 oz Arugula
4 oz Red Seedless Grapes
1 Yellow Onion
1 Shallot
2 Tbsps Red Wine Vinegar
4 oz White Cheddar Cheese
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
2 Tbsps Whole Grain Dijon Mustard
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Light Brown Sugar
2 Tbsps Sliced Roasted Almonds
¼ cup Mayonnaise
¼ cup Grated Parmesan Cheese
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 2 tablespoons of olive oil. Season with salt and pepper. Stir to combine.

2 Make the pancetta jam

In a large 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 thoroughly 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 the remaining spice blend. Gently mix to combine. Form the mixture into four 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

Working in batches, 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!