Santa Burger

Method

1. Bring a pot of water to a boil and cook the cotechino (still in its casing) for about 20 minutes.
2. Meanwhile, cut the celery hearts into thin curls and place them in a bowl of ice water to curl.
3. Prepare the flavored mayonnaise: mix the mayonnaise with the grated mandarin zest and juice. Set aside.
4. Slice the fontina cheese into slices about half a centimeter thick.
5. After 20 minutes, remove the cotechino from the water, let it cool slightly, slice it into rounds, and brown them in a non-stick pan until golden.
6. Cut the hamburger bun in half, leaving the bottom part thicker. Warm the bread in the oven or in a pan.
7. Drain the celery curls and season them with a drizzle of oil, salt, more mandarin zest and juice.
8. Assemble the burger: spread some mayonnaise on the bottom bun, place the cotechino rounds, cover with fontina slices, add the celery curls, and close with the top bun.