Chef Joe has a fun way to eat hamburgers that spices up this traditional summer meal.
Chef Joe’s Italian Hoagie Burger
20 oz ground beef, 80/20 or better quality
3 oz diced pancetta
2 tsp black pepper
1 tbs garlic powder
1 tbs Italian seasoning
1 tbs liquid smoke, hickory flavor
1 c shredded Parmesan cheese
2 c fresh red onion rings
4 ea slices of Provolone cheese
4 ea fresh hoagie buns, toasted
Leafy Romaine lettuce
Thin cross sliced Roma tomatoes
Cook the diced pancetta in a medium skillet on low heat, stirring often. Remove the pancetta with a slotted spoon; retain the drippings. While the skillet is still warm, add the onions rings and sauté until tender.
In a large mixing bowl, add the hamburger, cooked diced pancetta, black pepper, garlic powder, Italian seasoning, liquid smoke and shredded cheese and mix by hand until thoroughly mixed and all ingredients are evenly distributed.
Divide the mixture into 4 equal balls, and roll each into a cylinder slightly longer than the length of the hoagie bun. Flatten to the width of the bun. Cook in a fluted cast iron skillet or grill on medium-low heat to a temperature of 155°, turning after the bottom side is browned. After turning, evenly distribute the sautéed onions over each patty, and add sliced Provolone cheese over the onions. Allow 5 minutes stand time.
Add Dijonnaise to each side of the buns, add a burger to the bottom half, cover with the lettuce and tomato slices, and the other half of the bun.
For average eaters, cut the burgers in half. For hearty eaters, leave intact. Serve with kettle cooked chips and a semi-dry chianti or Sam Adams ale.
OPTION: For an additional topping, sauté thin sliced Portobello mushrooms along with the onions.