Smoky pancetta beef burgers
Makes: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Smoky pancetta beef burgers
Makes: 8
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
294Kcal
Fat
14gr
Saturates
5gr
Carbs
9gr
Sugars
2gr
Fibre
1gr
Protein
33gr
Salt
1.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 large onion, finely chopped
- 1 tbsp olive oil
- 75g fresh breadcrumbs
- 3 tbsp milk
- 1 medium egg, beaten
- 4 tsp smoked paprika, thyme and garlic seasoning
- 2 x 500g packs beef mince (10% fat)
- 16 slices smoked pancetta
Step by step
Get ahead
The raw burgers can be frozen for up to 1 month, well wrapped. Defrost for 12-14 hours in the fridge, or 6 hours at room temperature.
- Fry the onion in the oil for 8 minutes until softened. Meanwhile, put the breadcrumbs in a mixing bowl with the milk and egg, and leave to soak for about 5 minutes.
- Add the smoked paprika seasoning to the onion and cook for 30-60 seconds. Tip onto a plate, cool for a few minutes, then add to the bowl, along with the mince; season and mix.
- Shape the mince mixture into 8 fat burgers, measuring 9-10cm in diameter. Wrap each one in 2 slices of pancetta. Pop the burgers on a tray, cover with clingfilm and open-freeze until firm. Wrap each burger well in clingfilm, then seal inside a plastic food bag and store in the freezer.
