STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

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“These burgers are laced with fennel seeds and salty pancetta. It will remind your taste buds of a sausage stuffed Italian sub. From Cooking Pleasures magazine. If you can't find or just don't like pancetta, feel free to use prosciutto, salami, or deli ham.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the beef, pancetta, Parmesan cheese, oil, fennel seeds, garlic, pepper and salt in a medium bowl.
  2. Gently mix together.
  3. Shape into 4 (3/4-inch thick) oval shaped patties, about the size of the buns or slightly larger.
  4. Heat the grill or grill pan to medium.
  5. Grill for 4-5 min and flip over.
  6. Grill for 4-5 min longer, or until the patty is no longer pink in the center.
  7. Top each burger with 1 slice of the fontina cheese and grill for 1 min more or until the cheese has melted.
  8. Meanwhile, in a small bowl, whisk together all dressing ingredients.
  9. Place the rolls, cut side down, on the grill for 30-60 secs or until lightly toasted.
  10. Brush each half of each roll with the dressing.
  11. Top the burgers with the roasted red peppers, pepperocini and onion.

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