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Gorgonzola Cheeseburgers with Pancetta



 Stonewall Kitchen, LLC

"If the melting pot exists, the cheeseburger may well be its most
palpable product; to take a bite of it is to take a bite of history..."
~ Elizabeth Rozin, in "Primal Cheeseburger"

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Grill It!
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Dipaolo, Dan
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Gorgonzola Cheeseburgers with Pancetta

Food & Wine Archives

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“When making burgers, handle the meat as little as possible: a few
pats with wet hands is all that's necessary to shape the patties.”

Servings: 4

1 1/2 pounds ground sirloin or chuck
Salt and freshly ground pepper
8 thin slices pancetta
Four 3/4-inch-thick slices Gorgonzola
cheese (4 ounces)
4 hamburger buns or kaiser rolls, split
2 tablespoons unsalted butter, melted
Romaine lettuce leaves, tomato slices and
paper-thin sweet onion slices

1. Light a grill. Shape the meat into 4 patties and season on both sides
with salt and pepper. Wrap each hamburger with 2 slices of pancetta.
2. Grill the burgers over a medium-hot fire for about 4 minutes, or until
nicely browned on the bottom. Flip the burgers and top them with the Gorgonzola. Grill for about 4 minutes longer, or until nicely browned
and cooked through.
3. Meanwhile, brush the cut sides of the buns with the butter and grill
them, cut side down, until lightly toasted.
4. Set the burgers on the bun bottoms and top with the lettuce, tomato
and onion. Serve at once.

Beer Recommendation: Beer is all that's needed between bites of this rich
burger -- a flavorful brew, such as Catamount Gold, would be ideal.

-- Steven Raichlen

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