San Francisco Pigskin

San Francisco Pigskin
Staff Writer

Ingram Publishing

Enjoy this pigskin burger while you're watching one being tossed around the field. Made in tribute to the San Francisco 49ers, this savory pancetta-wrapped burger is topped with pickled jalapeño mayo and Monterery Jack cheese to give you a flavorful, juicy bite every time. 

Directions

Combine the mayo and jalapeño in a food processor and blend well. Store in the refrigerator for up to 2 months.

For the burger, lay the pancetta slices out on a piece of plastic wrap so that they overlap with each other. Place the burger on top and fold the layers of pancetta over. Seal with the plastic wrap and refrigerate for at least 1 hour. 

Heat a griddle or skillet to medium-high and sear the burger seam side down. When the bottom is crispy, flip it over and cook until the burger is cooked through, about 10 minutes. Cover with the cheese and place on the toasted bun. Top with the mayo and garnishes and serve. 

Nutrition

Calories per serving:

2760 kcal

Daily value:

138%

Servings:

1
  • Carbohydrate, by difference 86 g
  • Protein 8 g
  • Total lipid (fat) 265 g
  • Vitamin A, IU 4960 IU
  • Vitamin A, RAE 172 µg
  • Vitamin C, total ascorbic acid 52 mg
  • Vitamin E (alpha-tocopherol) 4 mg
  • Vitamin K (phylloquinone) 1328 µg
  • Ash 33 g
  • Calcium, Ca 292 mg
  • Carotene, alpha 652 µg
  • Carotene, beta 1760 µg
  • Cholesterol 280 mg
  • Choline, total 36 mg
  • Cryptoxanthin, beta 4 µg
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 40 g
  • Fiber, total dietary 11 g
  • Folate, DFE 52 µg
  • Folate, food 52 µg
  • Folate, total 52 µg
  • Fructose 4 g
  • Glucose (dextrose) 3 g
  • Iron, Fe 3 mg
  • Lutein + zeaxanthin 2340 µg
  • Magnesium, Mg 24 mg
  • Niacin 1 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 516 mg
  • Potassium, K 868 mg
  • Selenium, Se 2 µg
  • Sodium, Na 10784 mg
  • Sugars, total 40 g
  • Water 804 g
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