Photo: Mini Challenge: Mulberry Street Burger Recipe
Ingredients
- 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
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:
- 1/2 bunch fresh basil leaves
- 1 cup ketchup
- 2 cloves garlic
- 1/2 teaspoon crushed red pepper flakes
In a small blender or processor, blend all the ingredients. Transfer to a small bowl and refrigerate until ready to use.
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By bb2_13156740
novato, 43
on September 20, 2010
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moo
By dianaccombs_117...
Cupertino, CA
on August 08, 2009
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I just finished dinner and can say without hesitation that the burger was fantastic! I did make a few variations that worked well: I chose not to use the pancetta to wrap around the burgers -- they still held together and cooked beautifully; I used half butter, half olive oil for the garlic bread which was delish; I cooked the burgers on the barbeque instead of on the stove and in the oven. All three changes turned out great! Instead of regular hamburger buns, I took a loaf of ciabatta and cut it into bun-sized pieces. Everyone loved it! The only down side to the recipe (which is why I dinged it a star is that mozzarella (fresh or more processed does not melt very well and gets stringy when heated. That being said, I will certainly make this recipe again. Enjoy!
By ajordan4_8255690
Myrtle Beach, SC
on August 04, 2009
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My entire family LOVED this burger... although I substituted spinach for arugala because I had it on hand...and I did see some spinach being hidden in napkins by the kids. The instructions for cooking are a bit vague... we put it in a 350 degree oven for about 10-15 minutes. This was perfection with the basil and garlic on the roll...I did halve the amount of butter for the garlic bread. We are thinking of a way to make these into meatballs for a cocktail party. OMG YUM!
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