Pretzel Roll Hamburger with Brie, Bourbon-Poached Pear, and Pancetta

I love a good burger, from a classic cheeseburger with sharp cheddar to more elaborate toppings, like this burger with brie, bourbon-poached pear, pancetta, and pretzel roll bun. After eating the “Lair of the Minotaur” burger at a crazy bar called Kuma’s Corner in Chicago, I can’t go without them. It was one of the best burgers I’ve ever eaten. My recipe is simple but filling, which makes for a great meal.

Pretzel Roll Hamburger with Brie, Bourbon-Poached Pear, and Pancetta Recipe

{Inspired by Kuma’s Corner}

1 lb. ground beef {80% lean}

½ tsp. salt

¼ tsp. black pepper

2 Bosc or Anjou pears

1 cup water

½ cup bourbon

½ cup granulated sugar

4 slices pancetta {or thick-cut bacon}

Brie cheese

4 pretzel rolls

For the hamburger patties, combine ground beef, salt, and pepper. Form 4 patties about ½” thick. Grill 4-5 minutes on each side for medium.

For the pears, peel and slice ½” thick pieces. Bring water, sugar, and bourbon to boil in a saucepan over medium-high heat. Reduce heat to medium, and add pear slices. Cover and simmer for 10-15 minutes. When done, a knife should easily pierce through the pears. {For a richer taste, you can also sauté the pear slices in butter instead of poaching them}. Remove pears from pan and discard liquid.

In the same saucepan, cook pancetta or bacon on medium-high heat until slightly crisp.

To assemble, slice pretzel roll in half. Layer hamburger patty, pancetta, pear slice, and brie. Devour. Makes 4.