Beef Hamburger with Romanesco Broccoli and Crispy Cured Pork Cheek

Method

1. Cut the romanesco broccoli into similar-sized florets. Cook in boiling salted water until tender. Drain.
2. Slice the guanciale thinly. Fry in a pan until crispy. Transfer to paper towels.
3. Make the mayonnaise: cook eggs for 8 minutes from cold, cool, then separate the soft yolks. Mash the yolks, add a splash of lemon juice, salt, and drizzle in oil while emulsifying until thick.
4. Take a piece of well-marbled beef (about 200g per burger). Form a patty using a ring mold. Season with salt.
5. Cook the patty in a cast-iron pan with oil, garlic, and chili pepper. Cook to desired doneness, covering the pan to help cook through.
6. Cut the rosetta roll in half and lightly toast.
7. Spread mayonnaise on the bottom half. Top with the cooked broccoli, then the beef patty, then the crispy guanciale. Close with the top half.