San Francisco Pigskin Recipe

Feb 01, 2013 @ 5:56 PM
Posted by Emilie Bousquet Walsh, Special Contributor

Nutrition

Cal/Serving: 3,920
Daily Value: 196%

High-Fiber, Low-Carb

Fat	368g	566%
Saturated	68g	340%
Carbs	108g	36%
Fiber	8g	32%
Sugars	54g	0%
Protein	40g	79%
Cholesterol	118mg	39%
Sodium	8066mg	336%
Calcium	532mg	53%
Magnesium	76mg	19%
Potassium	1537mg	44%
Iron	3mg	16%
Zinc	4mg	24%
Vitamin A	2537IU	51%
Vitamin C	223mg	372%
Thiamin (B1)	1mg	43%
Riboflavin (B2)	1mg	32%
Niacin (B3)	8mg	39%
Vitamin B6	1mg	57%
Folic Acid (B9)	131µg	33%
Vitamin B12	1µg	19%
Vitamin D	2µg	0%
Vitamin E	66mg	332%
Vitamin K	265µg	331%
Fatty acids, total monounsaturated	94g	0%
Fatty acids, total polyunsaturated	186g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By Emilie Bousquet Walsh

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.

INGREDIENTS

4 cups mayo
2 cups pickled jalapeño
3 slices pancetta
One 6-ounce burger, seasoned and buttered
2 slices Monterey Jack cheese
1 toasted hamburger bun
Lettuce, tomato, and onion, for garnish

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.