Hamburger and Vegetable Sandwich

Method

1. Heat olive oil in a pan and add crushed garlic.
2. Add Swiss chard (or other colorful seasonal vegetables), salt, and pepper. If the vegetables are too firm, add a splash of water and cook until tender.
3. Season the minced scamone beef with salt and pepper, shape into a thick patty.
4. Heat a little oil in another pan. Gently place the patty in the pan to avoid oil splashes.
5. Cook over high heat to sear the outside, then reduce the heat to cook the inside to the desired doneness (medium-rare for a pink center). Turn the patty.
6. Place a slice of fiordilatte (or your preferred cheese) on the patty, cover the pan, and let the cheese melt.
7. Cut the hamburger bun in half. If desired, toast it or dip the cut sides in the pan sauce (optional).
8. Assemble the sandwich: place the patty with melted cheese on the bottom bun, top with the cooked vegetables, and close with the top bun.
9. Serve immediately.