- 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
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.