ULTIMATE SUMMER PLT BURGER
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 burgers
Number Of Ingredients 15
Steps:
- For the herb mayo: Combine the mayonnaise, Dijon mustard, fresh lemon juice, tarragon, chives and parsley in a medium bowl. Season with salt and pepper. Stir until well blended.
- For the burgers: Divide the ground beef into four equal portions. Gently form each portion into patties 1 to 1 1/2 inches thick and 3 to 4 inches in diameter. Do not over work or tightly pack the meat or the burgers will not be tender. Place on a plate or sheet tray and bring to room temperature.
- Heat a large saute pan over medium heat. Take the slices of pancetta and place them in the pan. Begin to render the pancetta on both sides, 3 to 4 minutes, rotating the pancetta until golden brown and crispy. Transfer to a plate lined with paper towels and let cool. Reserve the pancetta fat in the pan and use as a fat substitute instead of butter to toast the buns in.
- Brush a griddle with the pancetta fat and preheat to medium-high heat.
- Sprinkle the burgers on each side with salt and pepper. Place the burgers on the brushed and heated griddle and cook 4 to 5 minutes each side for medium rare.
- Brush the buns with pancetta fat and toast on the griddle until golden brown.
- When the burgers are almost finished, top each with 2 slices of the cheese and cook for 2 to 4 minutes. Take the burgers off the griddle and let rest.
- Mix the tomato slices with the vinegar and season with salt and pepper.
- Spread the herbed mayonnaise on the buns. Top with lettuce, tomato, a burger and a piece of pancetta.
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