There’s something about a burger that knows exactly what it wants to be. Not basic. Not overly fussy. Just big flavor, high heat, and a little surprise in every bite. That’s what the Calabrian Pepper Pimento Burger brings to the table. This isn’t your usual backyard bite — it’s a full-flavored trip through southern Italy, dipped in creamy pimento cheese and balanced with crisped pancetta and scamorza that melts like a dream. Disney Springs might’ve dropped it as a summer special, but honestly, we think this one deserves year-round glory.
We took inspiration from the boldest elements of the original, added our own twist to make it home-cook friendly, and of course — we didn’t forget the iconic salt and vinegar potato wedges on the side. Let’s dive in.
Table of Contents
How to make Calabrian Pepper Pimento Burger with Pancetta and Scamorza
Start with quality beef. We’re talking 80/20 ground chuck for that perfect balance of juicy and rich. Next, we sear it hot for a crispy crust. While that’s happening, you’ll crisp up some pancetta until golden and curl-edged, then layer it with melty scamorza cheese — a southern Italian gem that’s buttery and mellow.
But the real flavor punch? A creamy, spicy Calabrian chili-pimento spread that clings to every corner of a toasted brioche bun. It’s smoky, fruity, tangy, and just the right kind of messy.
On the side? Russet wedges roasted until golden, kissed with vinegar and flaky salt. It’s sharp. It’s bold. It’s addictive.
Ingredients, instructions and tips
Ingredients (makes 4 burgers)
For the burger:
- 1½ lbs ground beef (80/20)
- Salt and black pepper to taste
- 4 oz scamorza cheese, sliced
- 4 oz pancetta, diced or sliced thin
- 4 brioche buns
For the Calabrian pimento spread:
- ¼ cup pimento cheese
- 2 tbsp Calabrian chili paste (adjust to taste)
For the wedges:
- 2 lbs russet potatoes, cut into thick wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 2 tbsp white wine vinegar
- 2 tsp sea salt (plus more to finish)
Instructions
- Make the spread: Stir together the pimento cheese and Calabrian chili paste until smooth. Taste and adjust heat.
- Prep the potatoes: Preheat oven to 425°F (220°C). Toss wedges with oil, vinegar, garlic powder, and salt. Spread on a tray and roast 25–30 min, flipping once, until blistered and golden. Finish with flaky salt and a splash more vinegar.
- Cook pancetta: In a dry pan over medium heat, cook pancetta until crisp. Set aside on paper towel.
- Form and sear patties: Divide beef into 4 equal portions. Shape into loose balls and smash flat in a hot cast iron skillet. Season well. Cook 3–4 min per side until medium or medium-well. In the final minute, top with scamorza and cover to melt.
- Toast buns: Butter and toast the buns cut-side down in the same pan until golden.
- Assemble: Spread both bun halves with the Calabrian pimento spread. Layer patty, pancetta, and extra sauce. Serve hot with the potato wedges.
Tips
- Don’t overwork the beef. Loose patties = juicy burgers.
- Scamorza melts best when covered with a lid or dome briefly while cooking.
- If your Calabrian paste is too intense, blend it with mayo or sour cream to soften the spice.
What to serve with the dish
You’re already halfway to fireworks, but let’s round it out.
- Drink: Try a citrusy Italian soda or a chilled Prosecco spritz. At Disney, they paired it with a rum-gin-Prosecco “Firework Fizz,” which plays well against the burger’s heat.
- Salad: A simple arugula salad with lemon vinaigrette balances the richness with something bright and peppery.
- Pickles: Serve with pickled onions or hot cherry peppers for crunch and zing.
And don’t skip the wedges — they might just steal the show. Salt and vinegar never had it so good.
Ingredient substitutes
No scamorza or pancetta nearby? No problem. Here’s how to make it work:
| Ingredient | Substitute | Notes |
|---|---|---|
| Scamorza | Smoked mozzarella or aged provolone | Melts well, similar flavor |
| Pancetta | Thick-cut bacon or speck | Use unsmoked for a closer match |
| Calabrian chili paste | Hot cherry pepper relish or sambal oelek | Add smoked paprika to mimic flavor |
| Pimento cheese | Sharp cheddar + roasted red pepper mayo | Blend well for a creamy base |
| White wine vinegar | Apple cider vinegar | Slightly sweeter but still tangy |
Ingredients
For the burger:
-
1½ lbs ground beef (80/20)
-
Salt and black pepper to taste
-
4 oz scamorza cheese, sliced
-
4 oz pancetta, diced or sliced thin
-
4 brioche buns
For the Calabrian pimento spread:
-
¼ cup pimento cheese
-
2 tbsp Calabrian chili paste (adjust to taste)
For the wedges:
-
2 lbs russet potatoes, cut into thick wedges
-
2 tbsp olive oil
-
1 tsp garlic powder
-
2 tbsp white wine vinegar
-
2 tsp sea salt (plus more to finish)
Instructions
-
Make the spread: Stir together the pimento cheese and Calabrian chili paste until smooth. Taste and adjust heat.
-
Prep the potatoes: Preheat oven to 425°F (220°C). Toss wedges with oil, vinegar, garlic powder, and salt. Spread on a tray and roast 25–30 min, flipping once, until blistered and golden. Finish with flaky salt and a splash more vinegar.
-
Cook pancetta: In a dry pan over medium heat, cook pancetta until crisp. Set aside on paper towel.
-
Form and sear patties: Divide beef into 4 equal portions. Shape into loose balls and smash flat in a hot cast iron skillet. Season well. Cook 3–4 min per side until medium or medium-well. In the final minute, top with scamorza and cover to melt.
-
Toast buns: Butter and toast the buns cut-side down in the same pan until golden.
-
Assemble: Spread both bun halves with the Calabrian pimento spread. Layer patty, pancetta, and extra sauce. Serve hot with the potato wedges.
Notes
Don’t overwork the beef. Loose patties = juicy burgers. Scamorza melts best when covered with a lid or dome briefly while cooking. If your Calabrian paste is too intense, blend it with mayo or sour cream to soften the spice.
