The third annual Le Burger Week kicks off today and restaurants in six Canadian cities will put forth their most creative and epic burgers for public consideration. From bison to an Italian-inspired Carbonara burger we’re taking it up a notch from the traditional frozen patty.
 

Cafe Bar Pasta's Carbonara Pasta Burger

Can make 2-8oz burgers

Ingredients

  • 3/4 lb ground beef
  • 1/4 lb ground pork
  • 2 tablespoons ground Parmesan
  • 2 tablespoons ground pecorino
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 4 large thin slices of guanciale (cured Italian meat)
  • 3 whole eggs - 2 for fried egg garnish 1 for burger mix
  • 2 fried egg sunny side up
  • 2 milk buns

Garnish

  • 2 tablespoons mixed Parmesan/pecorino and black peppercorn for garnish

Method
 

  1. In a bowl Combine ground beef/pork, Parmesan, pecorino 1 whole egg, salt and pepper. Mix thoroughly and form pattys. Press flat to a thickness of about 1/2 inch.
  2. Heat up grill. Cook burgers to desired color doneness. Grill the burgers for 2 minutes on each side, then move them to a lower-heat area of the grill. Cook another 2-3 minutes for medium-rare burgers, 3-4 minutes for medium, or 5-6 minutes for well-done burgers.
  3. Just before finished sprinkle with Parmesan and pecorino and black pepper. Cook until cheese is melted.
  4. Heat a frypan to medium heat and crisp up guanciale, remove from pan and fry 2 eggs sunny side up.
  5. Garnish burgers with Guanciale and fried egg.