Pancetta and Gruyere cheese mixed with ground beef from a local butcher deliver a burger worthy of peak grilling season. Lean pancetta infuses savory, juicy flavor without overpowering the beef, while the earthy, distinct flavor of Gruyere brings a rich nuance. A few basic seasonings, toasted bun, grilled Vidalia onions and you are ready to eat right there at the grill—no other condiments required. Of course, it is good manners to share, so you’ll want to wait ’til you get to the table.
Pancetta-Gruyere Burger with Grilled Sweet Onions
1 pound ground beef — 90% lean
4 ounces pancetta (lean) — chopped
1/2 cup Gruyere cheese — cut into 1/4″ cubes
1/2 teaspoon smoked paprika
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 large sweet onion — Vidalia
Slice onion to create 1/4″ discs, drizzle with olive oil and season with salt and pepper; set aside. Lightly butter the buns and set aside.
Gently mix seasoning, pancetta, and cheese into ground beef. Form 1/3 lb. patties with meat mixture.
Grill onions over medium-high heat until softened and lightly browned on both sides.
Grill burgers over medium heat until seared well on both sides and cooked through. While the burgers finish, grill buttered buns (butter side down) until toasted.
Serve the burger on the toasted bun with the grilled onions piled on top.
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