Pancetta & Sage Burger


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.

In a large bowl, I mixed together one pound of grass-fed/finished ground beef (Rocky Mountain Organic Meats), a cup of freshly shredded aged asiago, a quarter of a diced onion, one minced garlic clove and salt/pepper to taste. I formed four burgers and handed it off to the husband for grilling.

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.

Photo by Renato Ghio

This is cross-posted as part of Food Renegade’s Fight Back Friday.

Join the Conversation

  1. Haven't…had…a…burger…in…months…drooling…..:)

  2. Yummy! Got to take some grass-fed local beef out of the freezer!

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