Amatriciana Burgers With Tomato-Onion Jam, Bacon, And Pecorino Romano Crisps Recipe

1. 1

   Preheat oven to 300u00b0F and line a baking sheet with silpat. In a large wide pot or Dutch oven, cook bacon over medium heat, turning, until fat has rendered and bacon is crisp, about 8 minutes. Using tongs, transfer bacon to a paper-towel lined plate to drain.

2. 2

   Add onions and garlic to rendered bacon fat in pot and cook, stirring occasionally, until onions are translucent and soft, about 7 minutes. Stir in crushed red pepper and cook for 30 seconds. Add tomatoes and their juices and bring to a simmer. Lower heat to medium-low and cook, crushing tomatoes with a wooden spoon, until only small chunks remain. Continue cooking, stirring frequently, until sauce has thickened to a spoonable, ketchup-like consistency, about 10 minutes. Season with salt and a generous amount of black pepper.

3. 3

   Meanwhile, sprinkle Pecorino Romano in four 5-inch rounds on silpat and bake until lightly browned and melted, about 10 minutes. Let cheese crisps cool until crisp.

4. 4

   When ready to serve, season burger patties generously with salt and pepper and cook burgers to desired doneness on a hot grill or in a skillet on the stovetop, 125u00b0F for medium rare or 135u00b0F for medium. Transfer to a plate and allow to rest for 5 minutes.

5. 5

   Place 4 pieces of focaccia on a work surface and set burger patties on top. Top patties with tomato-onion jam, followed by bacon, and cheese crisps. Close sandwiches with remaining focaccia and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.