Giorgione-style Hamburger

Method

1. Cut the beef into pieces and beat it with a knife or meat mallet until it becomes a compact paste.
2. In a pan, heat a generous amount of oil. Add the guanciale and raw broccoli florets. Cook until the broccoli is tender and the guanciale is crispy.
3. Shape the beaten meat into a thick patty (about 300g).
4. In another pan, heat oil and cook the meat patty over high heat to form a crust, then lower the heat and cook to desired doneness.
5. Meanwhile, prepare the bread: cut a large round bread roll in half and remove the soft crumb from both halves.
6. Place the cooked broccoli and guanciale mixture on the bottom half of the bread.
7. Place the cooked patty on top.
8. Add thinly sliced spring onion, a few raspberries, a little grated horseradish, and a drizzle of extra-virgin olive oil.
9. Close with the top half of the bread and serve immediately.