At Lucini Italia, we are dedicated to providing superior Italian ingredients to make your food taste exceptional. In addition to offering an impressive selection of premium extra virgin olive oil, Italian balsamic vinegar and handcrafted sauces, we also love sharing exquisite recipes. Our cookbook is filled with dishes that we’ve tested, tweaked and perfected—and all of them share one thing in common: the finest, freshest ingredients.
Not Your Average Burger
This isn’t your average burger. If you’re looking to break out of the rut of the traditional American classic, this recipe is sure to impress. It combines hearty, tasty pork and pancetta with a fresh zing of flavorful herbs and veggies including onion, garlic, and rosemary. The burst of flavors is exemplified with Italian balsamic vinegar and premium extra virgin olive oil. Creamy smoked mozzarella pulls everything together alongside basil pesto for an Italian twist on a classic American favorite.
Recipe Servings: 6 portions
1 tbsp plus 2 tsp Lucini® Premium Select Extra Virgin Olive Oil®
1/2 cup diced Spanish onion
1 clove garlic, minced
25 oz ground pork
5 oz ground pancetta
1 tsp chopped fresh rosemary
1 tsp sea salt
1 tsp ground black pepper
1/2 tsp crushed red pepper
6 focaccia rolls, cut in half
1 cup Peperonata
6 slices smoked mozzarella
1 cup Basil Pesto
Heat 1 tablespoon oil in a large skillet over medium heat. When the oil is smoking, add the onion and cook, stirring, until lightly brown, about 2 minutes. Add garlic and cook, stirring, for 2 minutes more. Remove and set aside to cool.
In a bowl, combine the pork, pancetta, onion-garlic mixture, rosemary, salt, pepper, crushed red pepper, and the remaining 2 teaspoons and mix very well. To make the patties, roll six 5-ounce pork-pancetta balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.
SECRET STEP: Toast the focaccia rolls (directions to follow) and set aside. Heat the Peperonata.
Heat a large skillet over medium-high heat and add just enough oil to cover the entire bottom. When the oil begins to smoke, reduce the heat to medium and place the patties in the skillet. Season the patties with salt and pepper and cook for 5 minutes. Flip, and cook on the other side for another 1 minute. Place 1 slice of cheese on each patty and continue to cook 2 minutes more. Cover with a lid for the last 30 seconds to melt the cheese.
To assemble the burgers, spread some of the pesto on 1 toasted bun top and bottom. Place 1 patty on 1 bun bottom. Top with a spoonful of Peperonata and badda bing. Cover the with the bun top. Repeat with the remaining ingredients. Don’t forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes and serve.