Guinea Fowl Burger

Method

1. Prepare the filling. In a pan with extra virgin olive oil, sauté some onion until softened. Add a pinch of flavored salt and cook gently. Add pancetta dolce and cook until crispy. Remove and set aside.
2. In the same pan, add a splash of olive oil and add the scarola (endive) cut into large pieces. Cook until wilted. Add a little water, salt, and let it flavor. Set aside.
3. Prepare the potato. The potato should already be boiled. Mash it with a potato masher or cut into small pieces.
4. In a bowl, combine the ground guinea fowl meat with the mashed potato, dried herbs (sage, rosemary, thyme), some pounded fat (grasso pestato), and pepper. Mix well with your hands.
5. Oil your hands lightly. Divide the mixture into two portions. Shape each into a patty by pressing down.
6. Prepare the sauce: mix mayonnaise with plenty of mustard.
7. Cut candied fruit into slices.
8. Heat a pan with a drizzle of olive oil. Cook the guinea fowl patties until browned on both sides, to your liking.
9. Cut the sesame hamburger buns in half and toast them in the pan.
10. Assemble the burger: spread the mayo-mustard sauce on the bottom bun, place the patty, then top with scarola, onion-pancetta mixture, candied fruit slices, and a grating of semi-aged Pecorino di Pienza cheese. Cover with the top bun.
11. Serve immediately.