Italian-Style Cheeseburger

Method

1. Cut the Romanesco broccoli into florets. Boil in salted water until tender, about 4-5 minutes. Drain and set aside.
2. Select a well-marbled beef steak (such as end cuts of ribeye or sirloin). Cut the meat into small pieces, then chop with a heavy knife until a coarse, chunky texture is achieved. Divide into two portions and form into patties about 200g each.
3. Heat a cast-iron pan over medium heat. Add slices of guanciale and cook until crispy, rendering the fat. Remove the crispy guanciale to a paper towel-lined plate. Reserve the rendered fat in the pan.
4. In the same pan, add a drizzle of olive oil, a clove of garlic, and a piece of chili (optional). Add the boiled broccoli and sauté for a few minutes until well flavored. Season with salt. Remove and keep warm.
5. For the mayonnaise: Place 4 egg yolks (from eggs boiled 8 minutes from cold water) in a tall container. Add a pinch of salt and lemon juice to taste. Start blending with an immersion blender while slowly drizzling in a delicate extra virgin olive oil until emulsified and creamy. Adjust seasoning. Set aside.
6. Cut the Rosetta bread rolls in half. Heat a clean pan or grill and toast the cut sides of the bread until lightly charred and warm.
7. Increase heat under the cast-iron pan (with some reserved guanciale fat) to high. Cook the beef patties for about 3-4 minutes per side for medium-rare, or to desired doneness. In the last minute, place slices of Caciotta di Urbino cheese on each patty and cover the pan to melt the cheese.
8. To assemble: Spread a generous amount of the mayonnaise on the bottom half of the toasted bread. Place the patty with melted cheese on top. Add a portion of the sautéed broccoli. Crumble the crispy guanciale over the broccoli. Close with the top half of the bread. Serve immediately.