Recipe courtesy of Michael Proietti

Mini Challenge: Mulberry Street Burger

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 2 servings


Basil Ketchup:


  1. Heat the oven to 350 degrees F. Heat a large skillet.
  2. 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.
  3. 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.
  4. 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.
  5. In a bowl, toss together the arugula, olive oil, to taste, and the remaining 1 teaspoon crushed red pepper flakes.
  6. Place the burgers on the bun bottoms, top with tomato slices, arugula salad and Basil Ketchup.
  7. 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. In a small blender or processor, blend all the ingredients. Transfer to a small bowl and refrigerate until ready to use.