Mulberry Street Burger

Ingredients
2 (8-ounce) portions ground beef
4 slices fresh mozzarella cheese
4 slices pancetta
1 tablespoon olive oil, plus more for salad
1/2 cup butter
3 cloves garlic
3 or 4 basil leaves
2 teaspoons crushed red pepper flakes
2 burger buns, your choice
Baby arugula
4 slices tomato
Basil Ketchup, recipe follows

Directions
Heat the oven to 350 degrees F. Heat a large skillet.
Divide each beef portion into 2 equal amounts and shape them into patties (you should have 4 patties altogether). Place 2 mozzarella slices on 1 patty, then top with another patty. Close the edges of the patties to enclose the cheese, basically stuffing the burger with the mozzarella. Wrap each burger with 2 slices of pancetta.
Heat 1 tablespoon of olive oil in a medium oven-proof skillet over medium heat and brown each burger on both sides. Place the burgers in the oven to finish cooking.
In a small saucepan, melt the butter and remove from heat. Meanwhile, chop the garlic and basil and add to butter with 1 teaspoon red pepper flakes. Brush this on the burger buns and toast under the broiler or in a toaster oven.
In a bowl, toss together the arugula, olive oil, to taste, and the remaining 1 teaspoon crushed red pepper flakes.
Place the burgers on the bun bottoms, top with tomato slices, arugula salad and Basil Ketchup.

Basil Ketchup:
1/2 bunch fresh basil leaves
1 cup ketchup
2 cloves garlic
1/2 teaspoon crushed red pepper flakes
In a small blender or processor, blend all the ingredients. Transfer to a small bowl and refrigerate until ready to use.

~Source: Michael Proietti, Next Food Network Star, Season 5

Patti's notes: These were truly delicious burgers! I bought soft squishy buns and with the garlic butter and then toasted under the broiler for a few minutes they were fantastic. I didn't use the arugula. The Basil Ketchup had a nice zing to it and really makes the burger.
This one gets two oven mitts WAY up!
I’ve also made stuffed burgers with mozzarella and marinara sauce; chili peppers and salsa; sautéed mushrooms, garlic and onions. The possibilities are endless for stuffed burgers. Tip of the Day re: hamburger meat. Typically you don’t want to use the leanest of beef when making burgers because they will turn out too dry. That being said, when you make a stuffed burger the lean beef works because whatever you’re stuffing the burger with will keep it moist and juicy and you won’t end up with a dried out brick on a bun.

Easy Meter – Not the easiest burger I’ve ever made but difinately one of the best. It’s not difficult it’s just time consuming.