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Brunch Burgers with Cheddar and Pancetta

I love the smell of a burger grilling in the summertime. I actually love the smell of a burger anytime. It reminds me of cooking out with good friends, listening to music, and gathering around the table. I like using thinly sliced pancetta because it gets so crispy in the oven, making it the perfect accompaniment to the juicy burger.
Servings: 4 servings

Ingredients

For the burger sauce

  • 1½ cups ketchup
  • ½ cup Duke's mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tbsp honey
  • 1 tbsp white vinegar
  • 1-2 tbsp minced onion
  • 1 tsp paprika

For the pancetta

  • ¼ pound thinly sliced pancetta
  • Thyme sprigs
  • Brown sugar

For the burgers

  • 1½ pounds ground beef (80/20 percent fat)
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 4 thick slices sharp cheddar cheese (or cheese of choice)
  • 4 burger buns
  • ½ stick butter, room temperature
  • Burger sauce
  • 4 eggs, fried to taste

Instructions

  • Make the burger sauce by combining the ketchup, mayonnaise, pickle relish, honey, vinegar, minced onion, and paprika in a small bowl. Refrigerate until ready to use.
  • Preheat the oven to 400 °F
  • Lay the pancetta on a baking sheet. Place a sprig of thyme over each slice and sprinkle with brown sugar to taste. Bake for 10 to 12 minutes.
  • To prepare the burgers, divide the ground beef into 4 equal portions and form into patties about 1 inch thick and 4 inches in diameter.
  • Season the patties generously with salt and pepper.
  • Preheat a cast-iron skillet or grill over medium-high heat. Add about 1 tablespoon of oil to the pan and place the patties in the skillet, leaving space between each one.
  • Press lightly on the tops with a spatula, but not so much that the juices run out. Cook for 6 minutes on each side for medium-rare.
  • Transfer the patties to a baking sheet and top each one with a slice of cheese. Place under the broiler until the cheese is just melted, about 30 seconds.
  • Open the burger buns and slather each piece with butter, about 1 tablespoon per half. Toast well in the skillet or on the grill.
  • Spread 1 to 2 tablespoons of burger sauce on the bottom buns, then add the patties, eggs, and pancetta. Close with the tops and serve.

Notes

 I love the taste of the grill, but burgers are juicier when prepared in a cast-iron skillet, which catches all the juices released from the meat. The burger sauce ingredients make almost 2 cups, so you will have leftovers. I like the accompanying eggs runny so I can sop up the yolk with the bun