Burger With Taleggio, Pancetta And Onion-Mustard Relish
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Champagne Vinegar3 tbsps
Mustard Seed1 tbsp
Honey1
Salt1 tbsp
Vegetable Oil3 medium
Onion (julienned)110 g
Taleggio Cheese (sliced)Directions:
1
Preheat the oven to 350 degrees F
2
Preheat the grill to high heat
3
Start by forming the meat into 4 patties about 3/4-inch thick
4
Refrigerate until ready to grill
5
For the relish: Combine 2 cups water, the vinegar, seeds, honey and salt in a medium saucepan
6
Bring to a simmer and cook over medium-high heat until the liquid has reduced to a creamy consistency, about 12 minutes
7
Heat the oil in a medium skillet over medium heat
8
Add the onions and cook, stirring occasionally until caramelized and golden brown, about 20 minutes
9
Add the veal stock and cook until the skillet is dry, about 3 minutes
10
Stir the onions into the mustard seed mixture and reserve until needed
11
Meanwhile, lay the pancetta on a baking sheet and bake until golden brown and crispy, 12 to 15 minutes
12
Sprinkle the burgers liberally with salt and pepper and grill until medium rare, 4 minutes per side
13
Toast the buns on the grill and place 1 ounce of the cheese on top of each burger
14
Close the lid until the cheese melts and becomes gooey, about 30 seconds
15
Place the burgers on the buns and top each with the relish and 2 slices of pancetta
16
Garnish with the tomatoes and lettuce and serve