Pancetta & Onion Jam Cheeseburger with Smoky Fingerlings
Craft

Pancetta & Onion Jam Cheeseburger

with Smoky Fingerlings

40 MIN
$15.99/serving 2 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). Here, it adds incredible depth of flavor and pleasant saltiness as it cooks in the pan alongside tender onion, sweet honey, and just a touch of red pepper flakes for welcome heat.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    1050 Cals (est.)
fresh
ingredients
Pancetta & Onion Jam Cheeseburger with Smoky Fingerlings
Title
  • 12 oz Usda Prime Ground Beef
  • 3 oz Diced Pancetta
  • 2 Challah Buns
  • 2 Scallions
  • 1 Yellow Onion
  • ¾ lb Fingerling Potatoes
  • 2 oz Fontina Cheese
  • 1 Tbsp Dijonnaise
  • 1 Tbsp Sherry Vinegar
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Honey
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

Tips from Home Chefs

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Prepare & roast the potatoes
1 Prepare & roast the potatoes

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes. Line a sheet pan with foil. Transfer the halved potatoes to the prepared sheet pan and drizzle with olive oil. Season with salt, pepper, and enough of the spice blend to coat (reserving a pinch). Toss to coat. Arrange in an even layer, cut side down. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients

Meanwhile, halve, peel, and small dice the onion. Thinly slice the fontina. Halve the buns. Thinly slice the scallions

Prepare the remaining ingredients
Make the pancetta onion jam
3 Make the pancetta onion jam

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta and cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly crispy. Carefully drain off any excess oil. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar, sugar, remaining spice blend, honey (kneading the packet before opening), 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 combined. Transfer to a bowl. Rinse and wipe out the pan.

4 Form & cook the patties

Place the beef in a bowl. Season with salt and pepper. 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 (carefully, as the oil may splatter) and evenly top with the sliced fontina. 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 cooking beef until an instant-read thermometer registers a minimum temperature of 160°F.

Form & cook the patties
Toast the buns & serve your dish
5 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, dijonnaise, cooked patties, and pancetta onion jam. Serve the burgers with the roasted potatoes on the side. Garnish the potatoes with the sliced scallions and parmesan. Enjoy!

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