Recipe: Summer Sizzlin' Burgers with Pancetta and Cheese Filling and Red Pepper Aioli

SUMMER SIZZLIN' BURGERS

FOR THE BURGERS:
1 lb. ground beef (85 percent lean)
1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. steak grill seasoning
1/2 tsp. crushed red pepper
2 tbsp. chopped cilantro
1/4 cup finely diced, marinated sun-dried tomatoes
FOR THE FILLING:
3 tbsp. crumbled goat cheese
3 tbsp. precooked diced pancetta
FOR THE RED PEPPER AIOLI SAUCE:
1/4 cup diced fire-roasted Italian peppers
1 tsp. minced garlic
1/8 cup finely diced shallots
1/8 cup finely diced green onion
1 tsp. sun-dried tomato paste
1/3 cup mayonnaise
FOR SERVING/GARNISH:
Red onion rings
Slices of green tomato, 1/4-inch thick
Arugula leaves
3 Kaiser rolls, split and toasted

Preheat grill to medium-high.

In a large bowl, combine all burger ingredients. Shape into 6 patties. Top three of the patties with 1 tablespoon each of goat cheese and pancetta. Top each burger with a second patty and seal the edges.

Place patties on grill and cook for about 20 minutes, turning halfway through cooking time. Internal temperature should read 160 degrees.

While burgers are cooking, prepare the aioli sauce. In a small bowl, combine all sauce ingredients and chill.

When burgers are done, remove from grill and let them rest while assembling the garnish and buns.

TO SERVE:
Spread both halves of roll with sauce. Top bottom of rolls with arugula leaves, burgers, onions, tomato slices and top of roll.

Makes 3 servings
From: Patt Knotts, Finalist in Beacon's Best Burger Contest, 2008
Source: Akron Beacon Journal, July 16, 2008