Blue cheese goes fabulous with figs, pancetta and balsamic vinegar. It's even better stuffed inside these pancetta sliders with balsamic fig marmalade.
Prep: 15 mins
Cook: 30 mins
Yields: 3 servings
BALSAMIC FIG MARMALADE
2 tablespoons butter
1 red onion, diced
1 clove garlic, minced
5 peppadew peppers, diced
4 figs, diced
2 tablespoons balsamic vinegar
2 tablespoons peppadew juice (from jar)
2 tablespoons honey
¼ tsp. salt
¼ tsp. course ground black pepper
STUFFED PANCETTA BURGERS
3 ozs. sliced pancetta
1 lb. ground beef
1 tablespoon soy sauce
1 tsp. kosher salt
1 tsp. course ground black pepper
½ tsp. garlic powder
3 ozs. blue cheese, goat cheese or cream cheese
6 King’s Hawaiian Sweet Rolls
1For the Balsamic Fig Marmalade, melt 1 tablespoon butter in a saucepot over medium-high heat. Add the red onion and garlic and sauté for 8 minutes.
2Add another tablespoon of butter and the peppadew peppers, figs, balsamic vinegar, peppadew juice, honey, salt and pepper, and cook down for about 4 minutes.
3Reduce heat to low and simmer for about 20 minutes while you prepare the burgers.
4For the Stuffed Pancetta Burgers, heat the grill to medium-high.
5Dice the pancetta slices and mix in a large bowl with the beef, soy sauce, salt, pepper and garlic powder.
6Form into six equal size balls. Using your thumbs, press an indention in the center of each ball. Add a spoonful of blue cheese, goat cheese or cream cheese into the center. Carefully form the meat around the ball and smash into a patty.
7Grill over medium-high heat for 6 minutes. Flip and grill another 6 minutes. Remove from grill and let rest while you prepare the buns.
8Cut the rolls in half and butter each side. Grill over low heat, until golden brown.
9Place a patty on the bottom of each roll. Top with a spoonful of marmalade. Add the top bun and serve.