Greek Recipe

Render pancetta

Place a medium skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the pancetta is crisp and golden, about 5–7 minutes.

Cook onions

Add the sliced yellow onion to the pancetta and reduce heat to medium-low. Cook, stirring occasionally, until the onion is soft and translucent, about 8–10 minutes.

Caramelize & deglaze

Sprinkle the sugar over the onions and stir; let the onions caramelize for 2–3 minutes. Pour in the red wine vinegar and balsamic vinegar and add the water to deglaze the pan, scraping up browned bits. Simmer gently until most liquid evaporates and mixture is jammy, about 4–6 minutes.

Finish jam

Stir in the chopped thyme and black pepper. Taste and adjust seasoning; remove from heat and set aside to cool slightly. If desired, stir in lemon zest for brightness.

In a small bowl, combine the mayonnaise, basil pesto, lemon juice, salt, and black pepper. Whisk until smooth and taste for seasoning. Refrigerate until ready to use.

Form patties (if needed)

If you have 1 lb wagyu blend, divide into four 4-oz portions to make two double patties (two thin patties per burger) or into two 8-oz portions for thicker patties. Gently form each portion into patties about 3/4" thick, making a slight indentation in the center to prevent doming.

Season

Pat both sides of the patties dry with paper towels. Season generously with kosher salt and freshly ground black pepper just before cooking.

Cook patties

Heat a heavy skillet or griddle over medium-high heat and add 1 tbsp olive oil. When shimmering, add patties (work in batches if needed). For medium-rare on 4-oz patties, cook 2–3 minutes per side; for medium, 3–4 minutes per side. If assembling double-patty burgers, place second patty on top of the first for the final 30–45 seconds of cooking and add a slice of muenster so it melts between the patties (or cook both patties together and melt cheese on top of the top patty). Avoid pressing the patties down.

Rest

Transfer cooked patties to a plate and rest for 3–5 minutes to redistribute juices.

Toast buns

Heat a small skillet over medium and add 1 tbsp olive oil or butter. Split the brioche buns and toast cut sides until golden, about 1–2 minutes.

Assemble burgers

Spread a generous tablespoon of pesto mayo on the bottom bun. Place a layer of arugula or baby spinach, then the first muenster-topped patty. Spoon 2–3 tablespoons of the pancetta & onion jam over the patty. Add the second muenster-topped patty to create the double stack. If using, sprinkle 1 tablespoon crumbled feta and/or a few pickled red onions. Top with more pesto mayo on the top bun and close the burger.

Serve immediately while hot with your choice of sides.