Mini Challenge: Mulberry Street Burger

Total Time:
30 min
15 min
15 min

2 servings

  • 2 (8-ounce) portions ground beef
  • 4 slices fresh mozzarella cheese
  • 4 slices pancetta
  • 1 tablespoon olive oil, plus more for salad
  • 1/2 cup butter
  • 3 cloves garlic
  • 3 or 4 basil leaves
  • 2 teaspoons crushed red pepper flakes
  • 2 burger buns, your choice
  • Baby arugula
  • 4 slices tomato
  • Basil Ketchup, recipe follows
  • Basil Ketchup:
  • 1/2 bunch fresh basil leaves
  • 1 cup ketchup
  • 2 cloves garlic
  • 1/2 teaspoon crushed red pepper flakes

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.

Copyright 2009 Television Food Network, G.P. All rights reserved

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