Hamburger

Method

1. Prepare the broccoli: cut romanesco broccoli into florets. Blanch in boiling salted water until tender. Drain and set aside.
2. Make the beef patties: use coarse ground beef (or ask your butcher for trimmings). Form into patties about 200 g each, wider than thick, and press well.
3. Cook the guanciale: slice and cook in a pan until crispy. Set aside.
4. Make the mayonnaise: take a hard-boiled egg yolk (cooked and cooled). Mash it with a fork. Add a splash of lime or lemon juice, a pinch of salt. Slowly drizzle in oil while whisking until emulsified. The mayonnaise will be bright yellow and thick.
5. Sauté the broccoli: in a cast-iron pan, heat olive oil with garlic and chili. Add the blanched broccoli, season with salt, and sauté until slightly charred.
6. Cook the patties: heat a pan with a little oil (use parchment paper to prevent sticking). Sear the patties for a few minutes per side. In the last minute, add slices of caciotta cheese on top, cover with a lid to melt.
7. Assemble: spread the cooked egg yolk mayonnaise on the bun. Add the sautéed broccoli, then the patty with melted cheese. Crumble the crispy guanciale over the top. Close the bun and serve.