Mini Challenge: Mulberry Street Burger
- 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.
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
Recipe courtesy Michael Proietti
Recipe courtesy of Bobby Flay