Carbonara Burgers

by Rachael Ray Show Staff 9:00 AM, September 29, 2016

Aired September 29, 2016

Serves 4

From Every Day with Rachael Ray, October 2016

“My grandpa used to have fried cold spaghetti for breakfast topped with an egg, my husband’s favorite pasta meal is Carbonara and I love burgers. Talk about a mash-up! Eat this BLD for Breakfast, Lunch or Dinner.”


2 tablespoons olive oil, plus a drizzle 
1/4 pound meaty pancetta, finely chopped
1 teaspoon coarse black pepper
4 cloves garlic, chopped
1 1/2 cups loosely packed leftover cooked bucatini pasta, chopped
1 1/2 pounds ground sirloin
A small handful flat-leaf parsley, finely chopped
1/4 cup (a handful) each grated Parm and grated Pecorino cheese
Olive oil, for drizzling
1 tablespoon butter
4 eggs
4 Brioche burger rolls, split and toasted or sandwich-size English muffins, toasted
1 cup giardiniera, drained and finely chopped in a food processor into relish
Gem leaf lettuce


Heat olive oil over medium-high heat in a medium-size skillet. Add pancetta and lightly brown and render, 2-3 minutes. Add garlic and pepper, and stir; add chopped pasta and lightly brown. Remove from heat and cool completely.

Combine beef, pasta mixture, parsley and cheese with your hands. Form 4 patties and drizzle them with olive oil. 
Heat a large, cast-iron skillet over medium-high heat with a couple drizzles of olive oil. Add burgers and cook 8-10 minutes, turning occasionally; remove to plate. Reduce heat and add butter to pan; cook 4 eggs over-easy.

To assemble burgers, slather some relish on roll bottoms, top with lettuce, burger, egg and the roll tops.