Carbonara Burgers
Carbonara Burgers
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  • 2 tablespoons olive oil, plus a drizzle
  • 1/4 pound meaty pancetta, finely chopped
  • 1 teaspoon coarse black pepper
  • 4 cloves garlic, chopped
  • 1 1/2 cups loosely packed leftover cooked bucatini pasta, chopped
  • 1 1/2 pounds ground sirloin
  • Salt
  • A small handful flat-leaf parsley, finely chopped
  • 1/4 cup (a handful) each grated Parm and grated Pecorino cheese
  • Olive oil, for drizzling
  • 1 tablespoon butter
  • 4 eggs
  • 4 Brioche burger rolls, split and toasted or sandwich-size English muffins, toasted
  • 1 cup giardiniera, drained and finely chopped in a food processor into relish
  • Gem leaf lettuce

From Every Day with Rachael Ray, October 2016 

“My grandpa used to have fried cold spaghetti for breakfast topped with an egg, my husband’s favorite pasta meal is Carbonara and I love burgers. Talk about a mash-up! Eat this BLD for Breakfast, Lunch or Dinner.” 

Heat olive oil over medium-high heat in a medium-size skillet. Add pancetta and lightly brown and render, 2-3 minutes. Add garlic and pepper, and stir; add chopped pasta and lightly brown. Remove from heat and cool completely. 

Combine beef, pasta mixture, parsley and cheese with your hands. Form 4 patties and drizzle them with olive oil. 

Heat a large, cast-iron skillet over medium-high heat with a couple drizzles of olive oil. Add burgers and cook 8-10 minutes, turning occasionally; remove to plate. Reduce heat and add butter to pan; cook 4 eggs over-easy. 

To assemble burgers, slather some relish on roll bottoms, top with lettuce, burger, egg and the roll tops. 

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