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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
