SPICY ITALIAN BURGER WITH CRISPY PANCETTA

Steps:

• 1. In a medium saucepan, on low heat, sauté the minced garlic in the olive oil for 2 minutes and add the sauces. Combine thoroughly and keep warm.
• 2. Place the ground pork and sausage mixture in a large mixing bowl. Add the salt and pepper and the chopped onions. Combine thoroughly, but don't over mix. Form into 6 patties, cover and set aside.
• 3. In a large sauté pan melt the butter over medium high heat. Lower the heat to medium. Add the mushroom slices, the salt and pepper and brown on both side for 2 to 3 minutes. Remove from the heat.
• 4. Toss the spinach and Arugula in a medium bowl with the oil, vinegar and salt and set aside
• 5. To a hot frying pan add the pancetta and cook until crispy. Remove from the heat and set aside on paper towels.
• 6. Slice the ciabatta buns in half and place cut side up on a large baking sheet. Combine the melted butter and minced garlic in a small bowl. Brush the mixture on each bun half. Sprinkle on the Parmesan cheese. Place in a pre-heated 375 deg oven for 7 to 10 minutes until the edges are just turning brown. Remove from the oven.
• 7. Heat a grill to medium high. Put an indentation in the middle of each burger with your thumb and place on the grill indentation side up. Cook for 4 minutes, turn the burgers and cook and additional 4 minutes. Lower the heat to medium low, add 2 slices of cheese to each burger and cook an additional 2 minutes until the cheese is melted. Remove from the heat and cover. The internal temperature of the burgers should be about 155 to 160 degrees when they are removed from the heat.
• 8. Assembling the Burgers Divide the dressed greens between the bun bottoms. Place 3 mushroom slices on each bun followed by 2 tablespoons of the sauce. Place the burgers on top of that, followed by another 2 tablespoons of the sauce and then the pancetta. Cover and serve.