Fresh Italian burger


  • Prep Time20 mins
  • Total Time40 mins
  • Makes4 Servings
Fresh Italian burger

Roberto Caruso

Chatelaine Triple Tested


  • 4 slices pancetta

  • 1 pint cherry tomatoes

  • 1 tbsp olive oil

  • 2 red onions, thinly sliced

  • 2 tsp granulated sugar

  • 1/8 tsp salt

  • 1 egg

  • 1 tsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • 1/2 tsp salt

  • 500 g medium ground beef

  • 1 cup packed arugula

  • 150-g pkg soft cheese spread, preferably black pepper Boursin

  • 1/2 cup packed basil leaves

  • 1/2 cup lemon-pepper aioli

  • 4 Italian buns, cut in half horizontally


  • Heat a large non-stick frying pan over medium-high. Cook pancetta until crispy, 2 to 3 min. Transfer to a paper-towel-lined plate. Set aside.

  • Preheat oven to 400F. Spread tomatoes on a foil-lined baking sheet. Drizzle with oil. Roast in centre of oven for 15 to 18 min, stirring halfway through. Let cool.

  • Return pan to stovetop, then add onions. Sprinkle sugar and 1/8 tsp salt over onions. Season with pepper. Cook until onions are golden, 10 to 12 min. Set aside.

  • Preheat barbecue to medium. Whisk egg with Dijon, Worcestershire and 1/2 tsp salt in a large bowl. Season with fresh pepper. Add beef. Gently mix. Shape into 4 burgers, each about 1/2 in. thick. Press a shallow depression in centre of each to help keep their shape while cooking.

  • Oil grill and barbecue burgers, lid closed, until cooked through, 5 to 7 min per side. Stack caramelized onions, arugula, beef patty, black pepper cheese, pancetta, roasted tomatoes, basil and Lemon-Pepper Aioli between buns.

Nutrition (per serving)

Calories 980, Protein 41g, Carbohydrates 68g, Fat 62g, Fibre 6g, Sodium 1582mg.


Lemon-pepper aioli

1/2 cup mayonnaise 1 garlic clove, minced 1 tsp lemon zest 1 1/2 tsp lemon juice 1/2 tsp freshly ground black pepper

Stir mayonnaise with garlic, lemon zest and juice, and pepper in a small bowl until smooth.

Makes 1/2 cup | Per tbsp 99 calories, 1 g carbs, 11 g fat, 78 mg sodium.