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ground beef champagne vinegar honey salt vegetable oil onions veal stock pancetta salt rolls Taleggio cheese tomato bibb lettuce
Viewed: 117 - Published at: 2 years agoIngredients
- 2 pounds freshly ground beef (preferably 80/20)
- 1/2 cup champagne vinegar
- 3 tablespoons mustard seed
- 1 tablespoon honey
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 3 medium onions, julienned
- 1/4 cup veal stock or store-bought low-sodium beef or chicken stock
- 8 very thin slices pancetta
- Salt and freshly ground pepper
- 4 brioche rolls
- 4 ounces Taleggio cheese, sliced
- 1 beefsteak tomato, sliced
- 1 head Bibb lettuce, leaves separated
Method
- Preheat the oven to 350 degrees F. Preheat the grill to high heat.
- Start by forming the meat into 4 patties about 3/4-inch thick.
- Refrigerate until ready to grill.
- For the relish: Combine 2 cups water, the vinegar, seeds, honey and salt in a medium saucepan.
- Bring to a simmer and cook over medium-high heat until the liquid has reduced to a creamy consistency, about 12 minutes.
- Heat the oil in a medium skillet over medium heat.
- Add the onions and cook, stirring occasionally until caramelized and golden brown, about 20 minutes.
- Add the veal stock and cook until the skillet is dry, about 3 minutes.
- Stir the onions into the mustard seed mixture and reserve until needed.
- Meanwhile, lay the pancetta on a baking sheet and bake until golden brown and crispy, 12 to 15 minutes.
- Sprinkle the burgers liberally with salt and pepper and grill until medium rare, 4 minutes per side.
- Toast the buns on the grill and place 1 ounce of the cheese on top of each burger.
- Close the lid until the cheese melts and becomes gooey, about 30 seconds.
- Place the burgers on the buns and top each with the relish and 2 slices of pancetta.
- Garnish with the tomatoes and lettuce and serve.
