Beef Tartare Burger with Egg

Method

1. Snap off the stem ends of the green beans and rinse.
2. Bring a pot of salted water to a boil, add the green beans, and cook without a lid until tender-crisp. Drain.
3. Trim the beef rump of connective tissue, slice into strips, then chop finely with a knife until it resembles tartare.
4. Season the chopped beef with freshly ground black pepper and a pinch of salt. Mix well.
5. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add lime juice and a pinch of salt, then mash with a fork into a creamy consistency (not a smooth guacamole).
6. Heat a drizzle of olive oil in a small pan over medium-high heat. Add the datterini tomatoes and sear until slightly charred and softened. Garnish with finely sliced green part of spring onion.
7. Take a portion of the seasoned meat, flatten it in your palm, place a piece of smoked scamorza cheese in the center, then enclose the cheese by forming a patty.
8. Cook the burger patty in a hot pan with a little olive oil until lightly seared on both sides, keeping the inside rare.
9. To serve, spread the avocado cream on a plate, arrange the green beans and seared tomatoes, then place the burger on top. Add fresh basil leaves and a drizzle of olive oil. Carefully place a raw egg yolk on top of the burger. Break the yolk just before eating.