Grilled Pancetta Burgers with Garlic Thyme Mayo
This Grilled Pancetta Cheeseburger with Garlic Thyme Mayo will make your dinner a memorable night!
Things to know:
What exactly is pancetta?
Pancetta is an Italian salt-cured pork belly, similar to bacon but typically not smoked, seasoned with salt, pepper, and spices like nutmeg or fennel, then rolled and aged, resulting in a rich, savory flavor that adds depth to Italian dishes like pasta, soups, and stews. It’s safe to eat raw but often cooked to render fat and crisp up, and it can be found thinly sliced or diced.
Is pancetta the same as bacon?
No, pancetta and bacon aren’t the same, though both come from pork belly; the key difference is that bacon is smoked, giving it a distinct smoky flavor, while pancetta is salt-cured and spiced (like with peppercorns, garlic, herbs) and never smoked, resulting in a rich, savory, deeper pork flavor that can sometimes be eaten raw, unlike bacon.
How long do you cook burgers on a grill?
Grilling burgers takes about 3-10 minutes per side, depending on thickness and desired doneness, with medium typically being 3-4 minutes per side over medium-high heat (450-500°F) for a 1-inch patty, but the best way is to use a meat thermometer for accuracy: aiming for 160°F for well-done beef, 140-145°F for medium, and 125-135°F for medium-rare.
Do I grill burgers with the lid open or closed?
For burgers, keep the grill lid open for searing and quick cooking to get a great char and control texture, but you can close the lid briefly for thicker burgers or to finish cooking with indirect heat for even doneness, combining the best of both worlds for a charred exterior and juicy interior.
What is the secret to a juicy burger?
The secret to juicy burgers lies in using fatty meat (80/20 ground chuck), keeping it cold, handling it gently to avoid overworking, seasoning before cooking (or just before), flipping only once or twice on high heat, never pressing down, and letting them rest before serving to redistribute juices. Adding binders like mayo or egg yolk, basting with butter, or creating a thumbprint in the center also helps lock in moisture.
Ingredients:
4 lbs ground beef (we used our aged ground beef )
8 oz. pancetta, finely diced
3 T minced fresh Italian parsley
6 minced garlic cloves
butter lettuce
sliced gouda cheese
sesame seed buns
burger seasoning (we used salt, pepper, garlic powder and onion powder)
For the Mayo:
1 cup mayo (we use the Kewpie)
4 t EVOO
4 t fresh lemon juice
1 T minced fresh thyme leaves
3 minced garlic cloves
1/2 t salt
1/4 t pepper
1. Mix the ground beef, pancetta, Italian parsley and garlic in a large bowl. Form patties by flattening 6 oz balls of the mixture and place a small indentation in the middle of each patty to keep them from forming a dome when cooking. Refrigerate until ready to cook.
2. Prep you grill for cooking over medium high heat (400-500F).
3. In a medium sized bowl, combine the mayo ingredients. Refrigerate until ready to use.
4. Season the patties on both sides and grill for about 5 minutes each side. During the last minute, top each patty with a slice of gouda cheese. During the last 30 seconds, toast the buns.
5. Build your burgers by adding mayo to the bottom bun, top with butter lettuce, top with patty and the top bun! ENJOY!
Equipment used:
Dyna-Glo 32-in W Stainless Steel and Black Barrel Charcoal Grill
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