September 01, 2013

Stuffed Pancetta Burgers, Balsamic Fig Marmalade, and Chipotle Infused Honey

I can’t believe it’s already Labor Day weekend! Before we know it, stores will be riddled with festive Halloween costumes flung through the aisles. You’ll start to see sparkly stockings here and neon wigs there. But, besides Halloween, there are more costumes that the season of fall is best known for. Many of these jovial outfits are complete with colorful face paint, beer-soaked football jerseys, a foam finger, and of course, sweet and smoky barbecue sauce! There must be something about fall and the wintertime that makes dressing up so much more acceptable than any other time of the year. So while you’re kicking back in your recliner, sipping coffee from your company mug, and “sticking it to the man” in the most acceptable way possible, enjoy this Labor Day weekend with this modern barbecue slider recipe from Zestuous.com that’ll be perfect to pair with any other holiday this fall!

Yield: 6 burgers

Balsamic Fig Marmalade

2 tablespoons butter
1 red onion, diced
1 clove garlic, minced
5 peppadew peppers, diced
4 figs, diced
2 tablespoons balsamic vinegar
2 tablespoons peppadew juice (from jar)
2 tablespoons Cloister Honey Chipotle Infused Honey
¼ tsp. salt
¼ tsp. course ground black pepper

Stuffed Pancetta Burgers

3 ozs. sliced pancetta
1 lb. ground beef
1 tablespoon soy sauce
1 tsp. kosher salt
1 tsp. course ground black pepper
½ tsp. garlic powder
3 ozs. blue cheese or goat cheese
6 King’s Hawaiian Sweet Rolls
Butter

Instructions: Balsamic Fig Marmalade

Melt 1 tablespoon butter in a sauce pot over medium-high heat. Add the red onion and garlic and sauté for 8 minutes. Add another tablespoon of butter and the remaining ingredients and cook down for about 4 minutes. Reduce heat to low and simmer for about 20 minutes while you prepare the burgers.

Stuffed Pancetta Burgers

Heat the grill to medium-high. Dice the pancetta slices and mix in a large bowl with the beef, soy sauce, salt, pepper and garlic powder. Form into six equal size balls. Using your thumbs, press an indention in the center of each ball. Add a spoonful of blue cheese or goat cheese into the center. Carefully form the meat around the ball and smash into a patty. Grill over medium-high heat for 6 minutes. Flip and grill another 6 minutes. Remove from grill and let rest while you prepare the buns. Cut the rolls in half and butter each side. Grill over low heat, until golden brown. Place a patty on the bottom of each roll. Top with a spoonful of marmalade. Add the top bun and serve.

For more information about this recipe and great photos please visit: http://www.zestuous.com/2013/07/stuffed-pancetta-burgers-with-balsamic-fig-marmalade/.