Updated Nov 24, 2014Chatelaine
- 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.
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.