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5 from 1 vote

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
Calories: 651kcal
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