Smoked Pancetta Burgers
- 1 chopped onion
- 1 tbsp olive oil
- 75g fresh breadcrumbs
- 3 tbsp milk
- 1 beaten egg
- 4 tsp mixture of smoked paprika, thyme and garlic granules
- 1 kg quality beef mince (10% fat)
- 16 rashers of smoked pancetta
- Fry the onion in the oil with a pinch of salt for 8 mins. Meanwhile, mix the breadcrumbs, milk and egg in a large bowl and leave to soak for 5 mins. Add the smoked paprika mix to the onion and cook for 1 minute, then tip onto a plate and leave to cool slightly, before mixing into the bowl with the breadcrumbs. Add the mince, season liberally and mix well.
- Shape the mixture into 8 fat patties about 10cm in diameter. Wrap each patty in 2 slices of pancetta, then pop onto a tray and chill in the fridge. When ready, griddle or barbecue the burgers until cooked to your liking, then serve in buns with cheese, pickles and all your favourite sides.
30 mins
Makes 8