Weekday Dinner Idea: Brunch Burgers with Cheddar and Pancetta

INGREDIENTS

For the Burger Sauce
½ cup ketchup

½ cup Duke’s mayonnaise

2 tablespoons sweet pickle relish

1 tablespoon honey

1 tablespoon white vinegar

1-2 tablespoons minced onion

1 teaspoon paprika

For the Pancetta
¼ pound thinly sliced pancetta

Thyme sprigs

Brown sugar

For the Burgers
1 ½ pounds ground beef (80⁄20 percent fat)

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

4 thick slices sharp cheddar cheese, or cheese of choice

4 burger buns

½ stick butter, room temperature

Burger sauce

4 eggs, fried to taste

METHOD
Prepare the burger sauce by combining the ketchup, mayonnaise, pickle relish, honey, vinegar, onion, and paprika in a small bowl. Refrigerate until ready to use.

Preheat the oven to 400 degrees F.

Lay the pancetta on a baking sheet. Place a sprig of thyme over each slice and sprinkle with brown sugar to taste. Bake for 10 to 12 minutes.

To prepare the burgers, divide the ground beef into 4 equal portions and form into patties about 1 inch thick and 4 inches in diameter. Liberally season each patty with salt and pepper.

Preheat a cast-iron skillet or a grill over medium-high heat. Add about 1 tablespoon of oil to the pan and place patties, leaving space between each one. Lightly apply pressure with a spatula to the patty tops but not so much that juices run out. Cook for 6 minutes on each side for medium rare. Put the patties on a baking sheet and top each patty with a slice of cheese. Place under the broiler until the cheese is just melted (about 30 seconds).

Open the burger buns and slather each piece with butter (about 1 tablespoon for each half) and toast well in the skillet or on the grill. Spread 1 to 2 tablespoons sauce on the bottom buns, place the patties on top of the sauce, add the eggs and pancetta, and close with the tops.