Recipe courtesy of Michael Proietti
Mini Challenge: Mulberry Street Burger
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1730
- Total Fat
- 137 g
- Saturated Fat
- 64 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 3 g
- Sugar
- 31 g
- Protein
- 66 g
- Cholesterol
- 372 mg
- Sodium
- 2246 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1730
- Total Fat
- 137 g
- Saturated Fat
- 64 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 3 g
- Sugar
- 31 g
- Protein
- 66 g
- Cholesterol
- 372 mg
- Sodium
- 2246 mg
Ingredients
Basil Ketchup:
Directions
- Heat the oven to 350 degrees F. Heat a large skillet.
- Divide each beef portion into 2 equal amounts and shape them into patties (you should have 4 patties altogether). Place 2 mozzarella slices on 1 patty, then top with another patty. Close the edges of the patties to enclose the cheese, basically stuffing the burger with the mozzarella. Wrap each burger with 2 slices of pancetta.
- Heat 1 tablespoon of olive oil in a medium oven-proof skillet over medium heat and brown each burger on both sides. Place the burgers in the oven to finish cooking.
- In a small saucepan, melt the butter and remove from heat. Meanwhile, chop the garlic and basil and add to butter with 1 teaspoon red pepper flakes. Brush this on the burger buns and toast under the broiler or in a toaster oven.
- In a bowl, toss together the arugula, olive oil, to taste, and the remaining 1 teaspoon crushed red pepper flakes.
- Place the burgers on the bun bottoms, top with tomato slices, arugula salad and Basil Ketchup.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Basil Ketchup:
- In a small blender or processor, blend all the ingredients. Transfer to a small bowl and refrigerate until ready to use.
