↑

Savoring Today

Clean eating recipes and meal prep for busy families.

Pancetta-Gruyere Burger with Grilled Vidalia Onions

Published . Last updated by 27 Comments

Savor and Share!

See Recipe Print Recipe

This Pancetta-Gruyere Burger with Grilled Vidalia Onion shows you how to put the magic of pancetta and cheese INSIDE the burger.

Pancetta-Gruyere Burger with Grilled Vidalia Onions | Savoring Today

We mix the cheese with ground beef from a local butcher to deliver a burger worthy of peak grilling season. It’s so good, it won the Fine Cooking Summer Grill Olympics!

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, and grilled Vidalia onions is all you need 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.

Print Recipe PIN Recipe Save

Pancetta-Gruyere Burger with Grilled Vidalia Onions

Prize winning burger mixed with pancetta and Gruyere cheese topped with grilled onions.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: BBQ, Beef, Main Dish
Cuisine: American
Servings: 4
Author: Judy Purcell

Ingredients

  • 1 pound ground beef
  • 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
  • 4 buns
  • butter
  • olive oil

Instructions

  • 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 the seasoning, pancetta, and cheese into ground beef. Form 1/3 pound patties with the meat mixture and press a slight dimple depression in the center of each burger. Allow to rest for 40 minutes while lighting the grill and cooking the onions.
  • Grill onions over medium-high heat until softened and browned on both sides.
  • Grill the burgers over med-high heat (dimple side up) for about 4 minutes. You'll see the color of the burger changing on the outside edge and juices begin to collect in the dimple. Turn and cook on the other side another 4-5 minutes, or until the internal temperature is between 155-160°F. 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.

Nutrition

Calories: 651kcal | Carbohydrates: 33g | Protein: 33g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 612mg | Potassium: 375mg | Fiber: 1g | Sugar: 4g | Vitamin A: 280IU | Calcium: 194mg | Iron: 13mg
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!
Burger with grilled onions on a whole wheat bun.

Pancetta Guryere Burger with Grilled Vidalia Onions

More Delicious Burger Recipes 

Savor and Share!

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rating




  2. Purely.. Kay says

    I make it back to WordPress and I see this… you have just made my day Judy :). Which is why I’m featuring this on my blog on tomorrow s post. Congrats girl! Love this!

    Reply

  4. Maureen says

    How did I miss this one? I would rip a toddler’s arm off for a vidalia onion on a burger

    (okay, that might have been a bit too strong but I LOVE vidalia onions)

    This burger looks amazing!

    Reply

    • Judy Purcell says

      Thanks Maureen, I know what you mean about Vidalia onions, they take everything to a new level. Best not get too aggressive though, we don’t want gov warning labels on them. 😉

      Reply

  5. mjskit says

    It’s bedtime but now I’m really, really hungry! This burger is over the top and those buns – the best! A friend gave me some Vidalias yesterday and I can’t wait to start eating them! Have a great weekend.

    Reply

  9. island girl says

    Fabulous!!! Ohhhh…must go grill!! Love onions as well! Stopped by from blog hop…now following! Happy Weekend to you 🙂

    Reply

  12. Kevin (BBQ Smoker Site) says

    This is a great recipe! We do something very similar with the grass fed lamb we get from Deep Creek Ranch here in Central FL. Throw in some fresh mint and basil and it’s very similar!

    Reply

  13. BBQ Grail says

    Just wanted you to know your blog post was featured on The BBQ Grail’s 10 Posts Worth A Look for this week.

    Reply

    • Judy says

      Thank you so much for the feature, I appreciate that very much! I’ll be sure to check out The BBQ Grail — love summer grilling 🙂

      Reply
DisclosurePrivacyCopyright

Fan Favorites

Clean eating recipes and cooking courses for busy families. Savoring Today LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.