RECIPES: Recipe Details
When travelling, one of my greatest pleasures is experiencing regional flavors. With a world of ingredients easily available in just about every local market, these flavors of the world can become great "local" American burgers!
1/2 c. minced shallots
13 T. butter, divided
2 c. balsamic vinegar
1 T. golden brown sugar
2 large sweet onions, sliced (Walla Walla, Vidalia or other)
1/2 c. oil packed sun dried tomatoes, drained & chopped
2 T. fresh rosemary, chopped
2 lbs. ground beef (15% fat)
1-1/2 t. salt
1 t. fresh ground pepper
3/4 c. shredded Asiago cheese
6 slices Pancetta with wine & cracked pepper
6 4-1/2 inch square ciabatta rolls
2 c. crisp curly leaf lettuce
Melt 1 T. butter in saucepan over medium high grill heat. Add shallots to melted butter and saute until softened, about 3 mins. Add balsamic vinegar, turn grill heat to high. Bring to a boil and cook until reduced by half, about 8 mins. Remove from heat. Add 1 T. butter and brown sugar; whisk until butter melts and sugar dissolves.
Saute onions in 2 T. butter over medium high grill heat until caramelized, about 15 mins.
Chop rosemary. Mix with remaining butter. Set aside.
Place Pancetta slices in a single layer in a saute pan. Brown over medium high grill heat until crisp.
Mix beef, salt, pepper, onions, sun-dried tomatoes, cheese and 1/3 c. balsamic-shallot mixture. Form meat into 6 square patties. Grill burgers, brushing with balsamic-shallot mixture, for 3 mins. Turn burgers and brush with more balsamic-shallot mixture. Continue grilling to desired doneness, about 3 mins longer for medium-rare.
Cut rolls in half horizontally. Spread cut slices with rosemary butter. Grill, cut side down, until golden, about 2 mins. Arrange bread, grilled side up, on plates. top bottom halves with burger, Pancetta crisps and curly leaf lettuce.