Stuffed Italian Burgers

slightly adapted from Annie's Eats

It may be October, but with the warm weather we've been enjoying (today is supposed to be 90!) we got a little craving for some burgers...

Ingredients

For the patties:
1 lb. ground sirloin (or good quality, low fat ground beef)
2 tbsp. yellow onion, finely chopped
1 tsp. garlic, minced
½ tsp. Italian seasoning
¼ tsp. black pepper
1-2 dashes of balsamic vinegar
Sliced fresh mozzarella
Fresh basil leaves
8 slices pancetta

For the basil ketchup:
1/3 cup ketchup
Handful fresh basil leaves (about ¼ cup)
¼ tsp. red pepper flakes

For serving:
wheat Kaiser rolls
Garlic butter (we did 1/4 of this recipe and it was more than enough)
fresh tomato slices
green lettuce

Directions

1. To make the patties, combine the ground sirloin, onion, garlic, salt, Italian seasoning, pepper and balsamic vinegar in a large bowl. Mix well to thoroughly combine. Divide the mixture into four equal portions; divide each of these further into halves so that you have 8 equal portions of the meat mixture. Form each portion into a thin, round patty.

2. Place a slice of fresh mozzarella and a few basil leaves on top of three of the patties. Lay the remaining patties on top of these, sandwiching the mozzarella in the center. Pinch the edges of the patties together to form one large patty with the cheese in the center. Wrap 2 slices of pancetta around each patty. Preheat the grill.

3. While the grill is heating, make the basil ketchup. Combine the ketchup, basil, garlic and red pepper flakes in a blender or food processor and pulse until well combined and finely chopped. Set aside.

4. Cook the burgers on the preheated grill until cooked to your liking and until the cheese inside has melted. Just before the burgers are done cooking, split the Kaiser rolls in half. Toast the buns and then spread with garlic butter. Assemble the cooked burgers on the rolls with fresh lettuce, tomato, and basil ketchup as desired.

Serves 4