Pancetta & Onion Jam Cheeseburger with Smoky Potatoes
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Pancetta & Onion Jam Cheeseburger

with Smoky Potatoes

40 MIN
+$6.99/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.
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  • Nutrition
    PER SERVING
  • Calories
    1280 Cals (est.)
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fresh
ingredients
Pancetta & Onion Jam Cheeseburger with Smoky Potatoes
Title
  • 12 oz Usda Prime Ground Beef
  • 3 oz Diced Pancetta
  • ¾ lb Potatoes
  • 2 Challah Buns
  • 2 Scallions
  • 2 oz Fontina Cheese
  • 1 Tbsp Sherry Vinegar
  • 1 Yellow Onion
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 Tbsp Dijonnaise
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Light Brown Sugar
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 tsps Honey
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step-by-step
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Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

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

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. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. 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. Add the vinegar, sugar, honey, remaining 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.

Form & cook the patties
4 Form & cook the patties

Place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. 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 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 a minimum safe cooking temperature of 160°F for beef.

Toast the buns & serve your dish
5 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, 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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Pancetta & Onion Jam Cheeseburger

Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until 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. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. 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. Add the vinegar, sugar, honey, remaining 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.

4 Form & cook the patties

Place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. 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 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 a minimum safe cooking temperature of 160°F for beef.

Form & cook the patties
Toast the buns & serve your dish
5 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, 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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