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1
In the bowl of a food processor, combine the parsley, basil, thyme, shallot, garlic, lemon juice, and Dijon mustard and puree until smooth.
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2
Add the butter and pulse until well combined.
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3
Transfer to a small bowl and reserve.
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4
Frico:
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5
Heat a large nonstick skillet over medium-high heat.
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6
Sprinkle 1/2 of the cheese into 2 to circles (approximately 4 1/2-inch in diameter) in the skillet.
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Cook for 2 minutes.
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Then carefully flip with a spatula and cook for another 1 minute.
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9
Drain on paper towels.
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Repeat with remaining 1/2 of the cheese.
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Meanwhile, to make the speck, heat the oil in a large skillet over medium-high heat.
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Add the speck and cook until crispy, stirring occasionally, about 5 minutes.
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13
Remove from the skillet and drain on paper towels.
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14
To make the patties, put capicola and rosemary in the bowl of a food processor and pulse until finely chopped.
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15
In a large mixing bowl, combine the capicola mixture, chuck, salt, and pepper; mix well.
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Separate the mixture into 4 equal portions and form the portions into patties to fit the size of the buns.
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17
Heat large skillet or grill pan over high heat.
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Add the patties to the skillet and cook for 3 1/2 minutes.
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Flip the burgers and cook for 3 to 4 minutes or to desired doneness.
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20
During the last few minutes of cooking, top the burgers with equal amounts of fontina cheese and tent with aluminum foil to melt cheese.
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Also, during last few minutes of cooking, toast the buns.
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To assemble the burgers, spread a generous amount of Italian Herb Butter on the cut sides of the buns.
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23
On each bun bottom, arrange equal amounts of pine nuts, Crispy Speck, arugula, a patty topped with cheese, and a Frico.
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24
Cover with the bun tops and serve.
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25
A viewer, who may not be a professional cook, provided this recipe.
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26
The Food Network Kitchens chefs cannot make representation as to the results.
