This Pancetta-Gruyere Burger with Grilled Vidalia Onion shows you how to put the magic of pancetta and cheese INSIDE the burger.
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.
Pancetta-Gruyere Burger with Grilled Vidalia Onions
- 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 and registering 160°F, about 4 minutes each side. 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.