Gourmet cheeseburger


  • Prep Time15 mins
  • Total Time35 mins
  • Makes4 Servings
Gourmet cheeseburger

Roberto Caruso

Chatelaine Triple Tested


  • 4 slices pancetta

  • 1 egg

  • 1 tsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • 1/2 tsp salt

  • 500 g medium ground beef

  • 4 slices smoked cheddar, thinly sliced

  • 4 crusty hamburger buns, cut in half horizontally

  • 4 thin slices aged cheddar

  • 1 cup packed arugula

  • 1/2 cup basil pesto, or lemon-pepper aioli

  • 1 yellow tomato

  • 113-g pkg herbed goat cheese

  • 1/2 cup packed sprouts


  • Heat a large non-stick frying pan over medium-high. Cook pancetta until crispy. Transfer to a paper-towel-lined plate.

  • Preheat barbecue to medium. Whisk egg with Dijon, Worcestershire and salt in a large bowl. Season with fresh pepper. Add beef. Gently mix together. 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, 5 to 7 min. Flip burgers, then lay smokedcheddar slices on burgers. Continue grilling, lid closed, until burgers are cooked and cheese is melted, 6 more min.

  • Place bottom buns, cut-side up, on grill. Lay aged-cheddar slices on buns. Grill, lid closed, until cheese is melted, 2 to 3 min. Stack arugula, beef patty, Classic Basil Pesto, pancetta, sliced tomato, goat cheese and sprouts between buns.

Nutrition (per serving)

Calories 987, Protein 55g, Carbohydrates 41g, Fat 67g, Fibre 2g, Sodium 1513mg.


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.

Classic basil pesto

1 garlic clove 4 cups packed basil leaves, about 2 small bunches 1/2 cup toasted pine nuts 1/3 cup grated parmesan cheese 2 tbsp lemon juice 1/4 tsp salt 1/3 cup olive oil 1/3 cup vegetable oil

Drop 2 garlic cloves through the spout of a food processor (or blender) while it's running. Add basil, pine nuts, cheese, lemon juice and salt. Pulse until finely chopped. With motor running, gradually add oils.

Makes 1 1/3 cups | Per tbsp 91 calories, 1 g protein, 1 g carbs, 9 g fat, 51 mg sodium.