Grilling up regular burgers just doesn’t cut it for us. I love to experiment with flavors and toppings. Sometimes I have a plan and other times, like with this “unrecipe,” I was figuring it out as I went along. I had a little of this and a little of that, but it did seem like the perfect opportunity to use more of my beautiful sage.
Next, in a small frying pan, I cooked four medium-thick slices of pancetta (Gaia’s Breath Farm). When the pancetta was really crispy, I pulled it out of the pan and added four large sage leaves to the fat left in the pan. I fried the leaves making sure they remained flat. Just as the sage leaves became crispy it was time to assemble the burgers.
The aged cheese, pancetta, and sage turned out to be a wonderful flavor combination. Maybe next time I’ll use a little more sage in the burger itself instead of just on top.