- 4 ea. Harris Ranch Beef Patties
- 1 cup Gorgonzola cheese crumbled
- 1 cup caramelized onions (recipe to follow)
- 4 slices Pancetta bacon sliced thin and baked till crispy
- 2 ea. red bell peppers roasted and seeded, (roast tip to follow)
- 1/2 cup mayonnaise
- 4 ea. hamburger buns split and toasted
- 1 oz. canola oil
- Salt and pepper
- 3 tbsp. butter
- 2 tbsp. extra-virgin olive oil
- 2-1/2 lbs. onions thinly sliced
- 2 tsp. sugar
- salt and pepper
Heat gas grill to high or heat coals in a charcoal grill until they glow bright and ash over. Brush the burgers with canola oil and season with salt and pepper. Grill the burgers until they are golden brown and slightly charred on the one side, about 4 minutes. Flip over the burgers and cook for approximately another 4 minutes (for medium rare to medium burger). Top each burger with Gorgonzola cheese and leave on the BBQ to melt for 1 minute. Remove burgers and place on a plate.
Spread mayonnaise on the inside of each toasted bun; place the burger on the bottom part of the bun, top with caramelized onions, Pancetta bacon, roasted bell pepper and the top of the bun. Enjoy!
Caramelized Onions Preparation:
In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes. Yields 1 cup.
Roasting Red Peppers on a Grill:
To roast red peppers on the grill, simply place a clean fresh red pepper directly on the grill top.
Turn your pepper frequently, as needed until the skin has turned completely black and starts to blister.
When the entire pepper skin has turned black, remove the pepper (or peppers) from the grill and place it into a bowl.
Cover the bowl with a lid or a dish to make it airtight. You can also use a paper or plastic bag for this step. The main thing is for the peppers to build up steam in an airtight container.
Let the roasted peppers rest in the bowl for 10 to 15 minutes.
Uncover, remove from the bowl (or bag) and the red pepper skin will slide off easily.
Cut the pepper in half to core and remove seeds. Can be stored in olive oil in an air tight container and refrigerated when needed.