Roman-Style Hamburger

Method

1. Prepare the spice mix: combine cumin, brown sugar, black pepper, onion powder, garlic powder, and parsley (or use a pre-made barbecue spice mix).
2. In a bowl, combine 250 g of ground beef with a pinch of salt, garlic powder, the spice mix, freshly ground black pepper, and one fresh chili (seeds removed, finely chopped).
3. Add cubed guanciale, grated Pecorino Romano, a handful of cubed provolone or similar cheese, and chopped fresh parsley.
4. Add a light spray of rosemary oil, then mix everything together until compact. Let the mixture rest for 30 minutes.
5. Meanwhile, caramelize the onions: slice a generous amount of onions and cook in a pan over medium-low heat with a pinch of salt and pepper until softened and translucent.
6. Add 1–2 tablespoons of brown sugar and continue cooking until the onions are deep golden brown and caramelized. Set aside.
7. In the same pan, cook strips of bacon over medium-low heat until crispy. Remove and set aside on paper towels.
8. Using the rendered bacon fat in the pan, toast the cut sides of the hamburger buns until lightly crispy and fragrant. Set aside.
9. Divide the rested meat mixture into two equal portions and form into patties. Flatten them well with wet hands (use oil or water) so they are thin and rustic, not perfectly round.
10. Spray the patties with rosemary oil and place on a very hot griddle or pan. Cook for about 1 minute per side to get a deep crust while keeping the inside pink and juicy.
11. While the patties cook, assemble the burgers: spread a little mustard and ketchup on the bottom bun, then add a generous layer of caramelized onions.
12. Place the cooked patty on the onions, then top with crispy bacon strips, a slice of cheddar cheese, two thin slices of tomato, and one leaf of lettuce.
13. Close with the top bun. Optionally, place the assembled burger in a hot oven or covered pan for 2 minutes to melt the cheese.
14. Serve immediately.