San Francisco Pigskin

Ingram Publishing


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

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by Emilie Bousquet Walsh

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. 


Calories per serving:

7,187 calories

Dietary restrictions:

High Fiber, Low Carb

Daily value:



  • Fat 771g 1,187%
  • Carbs 34g 11%
  • Saturated 25g 127%
  • Fiber 6g 24%
  • Sugars 10g
  • Protein 30g 60%
  • Cholesterol 478mg 159%
  • Sodium 6,619mg 276%
  • Calcium 503mg 50%
  • Magnesium 63mg 16%
  • Potassium 736mg 21%
  • Iron 3mg 15%
  • Zinc 3mg 22%
  • Phosphorus 542mg 77%
  • Vitamin A 2,534IU 51%
  • Vitamin C 214mg 357%
  • Thiamin (B1) 1mg 40%
  • Riboflavin (B2) 1mg 30%
  • Niacin (B3) 8mg 38%
  • Vitamin B6 1mg 49%
  • Folic Acid (B9) 107µg 27%
  • Vitamin B12 1µg 19%
  • Vitamin D 2µg 0%
  • Vitamin E 7mg 34%
  • Vitamin K 36µg 45%
  • Fatty acids, total monounsaturated 23g
  • Fatty acids, total polyunsaturated 6g
See detailed nutritional info Have a question about nutritional data? Let us know.

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