Homemade Hamburger with Marchigian Delicacies

Method

1. Char the red onion of Pedaso on the grill until blackened. Peel off the skin and cook slowly in a pan with a drizzle of olive oil, honey, salt, and pepper until caramelized.
2. For the fondue: infuse green anise seeds in a mixture of milk and cream over low heat. Strain, then add goat cheese cut into pieces. Stir gently until smooth and creamy.
3. Grill whole eggplants until softened. Peel and roughly chop the pulp. Season with salt, pepper, white wine vinegar, and fresh mint.
4. Form a large patty with ground lamb meat. Season with salt. Cook on a hot griddle with a drizzle of olive oil, pressing down so that it becomes as wide as the bun.
5. Cut the hamburger bun in half and toast on the grill until golden and crispy.
6. Assemble: spread the goat cheese fondue on the bottom half. Place the lamb patty, then seasoned eggplant, then caramelized onions. Close with the top half.