- Todd English born (1960)
San Francisco Pigskin
- 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
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.
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.