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

Amatriciana Burgers With Tomato-Onion Jam, Bacon, and Pecorino Romano Crisps is an American recipe that serves 4. For $3.01 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This main course has 600 calories, 45g of protein, and 38g of fat per serving. Head to the store and pick up kosher salt, bread, pecorino romano, and a few other things to make it today. It is brought to you by Serious Eats. 55 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is super. Similar recipes include Asparagus Salad with Pecorino Romano and Red Onion, Popcorn with Pecorino Romano and Bacon, and Pecorino Romano Peppered Popcorn, with Butter, Balsamic & Bacon.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Preheat oven to 300°F 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 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 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 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, 125°F for medium rare or 135°F for medium. Transfer to a plate and allow to rest for 5 minutes. 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.

 

Step by step:

1. Preheat oven to 300°F 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. 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.

3. 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.

4. Meanwhile, sprinkle Pecorino Romano in four 5-inch rounds on silpat and bake until lightly browned and melted, about 10 minutes.

5. Let cheese crisps cool until crisp.

6. 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, 125°F for medium rare or 135°F for medium.

7. Transfer to a plate and allow to rest for 5 minutes.

8. 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.

Nutrition Information:

covered percent of daily need