Herb and Mustard Hamburger with Crispy Guanciale and Melting Tomino

Method

1. Crumble the sage leaves, oregano (remove any stems), and rosemary together into a fine powder.
2. Open the ground meat and add the herb powder, 3-4 grains of coarse salt, and 1 teaspoon of strong Dijon mustard. Mix very well until homogeneous.
3. Use a ring mold to shape and compact the mixture into a patty. Remove from mold and set aside.
4. Cook the patty in a pan over medium heat. After one side is done, flip it.
5. Meanwhile, split the hamburger bun and remove a little crumb from the inside.
6. Place sliced fresh tomato on the bottom half of the bun, add a pinch of salt, and top with sliced fresh spring onion.
7. After flipping the patty, place slices of guanciale and tomino cheese on top to melt slightly.
8. Assemble the burger: bottom bun with tomato and onion, then the patty with guanciale and tomino, then the top bun. Optionally spread a little mustard on the bun before closing.
9. Serve immediately.