Steakburgers au Poivre with Asian Fire and Ice - Sutter Home Family Vineyards

Ingredients

• 1/3 cup rice vinegar
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/4 cup cilantro, chopped
• 1 English cucumber, thinly sliced
• 1 small white onion, thinly sliced
• 3 tablespoons prepared Chinese mustard
• 2 tablespoons Chinese chili paste
• 1 tablespoon soy sauce
• 2 pounds ground chuck
• 1/2 cup water
• 2 tablespoons fresh thyme, chopped
• 4 cloves garlic, minced or pressed
• 1 1/2 teaspoon salt
• 6 tablespoons black peppercorns
• 6 thin slices pancetta, about 4 ounces
• 2-3 tablespoons vegetable oil for brushing the grill
• Reggiano Parmesan cheese (or other Parmesan cheese) shavings, enough to cover 6 burgers, cut with a cheese plane or a vegetable peeler from an 8 ounce block
• 6 seeded hamburger buns
• 6 Bibb or Boston lettuce leaves