Hamburger 'Serio'

Method

1. Cook the guanciale in a pan over moderate heat until crispy and the fat renders. Set aside.
2. In the same pan, cook the chicken hamburger patty (made from boneless chicken thighs, seasoned with salt, spices, and optionally smoked paprika) until golden and cooked through.
3. While the patty cooks, briefly sauté the escarole leaves in a little oil until just wilted.
4. Toast the bun halves in a pan or on a griddle until golden and fragrant.
5. In a non-stick pan, melt a slice of pecorino semistagionato over high heat until it forms a lacy, crisp disc. Flip and cook briefly on the other side, then remove.
6. Finish cooking the chicken patty if needed; let it rest slightly.
7. Assemble the burger: spread a thin layer of sage cream (besciamella blended with sage) on the bottom bun, then add some sautéed escarole, the chicken patty, the pecorino disc, more escarole, a couple of fried galletti, and another drizzle of sage cream. Close with the top bun.
8. Serve immediately.