A Very Italian Burger

The notorious 'Blue Cheese Burger' is given a twist.

Why is a burger so alluring? The jaw must defy nature, unhinge, and risk dislocation in engulfing the daunting sight before it. A stream of mayonnaise, confidently projecting over the chin. Force of mouth and excessive condiments rocketing the AWOL patty into a suspicious blob on one’s lap. Cutlery is ditched, civilisation suspended. Humanity's refined side surrendering to the animal within.

The bigger, the better. Burgers have become increasingly extravagant. Pancake patties, flipped into oblivion and disregard. A lightly blushing centre with juices seeping. Toppings hoarded on; eccentric and excessive. Yet "too many cooks spoil the broth”. Is this sum of ingredients worth it?

With ‘A Very Italian Burger’, the aim was simple: the creation of a hefty, tantalising burger. Yet with one core concept: the individual ingredients MUST remain distinguished. The famous ‘Blue Cheese Burger’ was given a twist.

Crusty & fluffy ciabatta ‘buttered’ with fresh and vibrant pesto and laced with peppery rocket. The juiciest, most succulent patty created from bone marrow entwined with beef mince. Salty and buttery guanciale topped off with a decadent spoon of velvety Gorgonzola Dolce.

Served amidst Parmesan Polenta chips, roasted red pepper, and grilled courgette ribbons, dare he who questions… Where lies the allure in a burger?

A Very Italian Burger

🍔 Serves 4

The Patty

• 500g beef mince

• Bone marrow

• 1 white onion

• Salt & Pepper

1. Hollow out your bone marrow (keep the marrow, not the bone).

2. Finely chop your onion and sauté with the marrow, salt & pepper.

3. Mix with your mince. Give it a good squelching.

4. Form into 4 generous patties.

The Pesto

• A handful of:

• Basil

• Lemon verbena

• Walnuts (cheaper than pine nuts, and do the trick)

• 2 handfuls of spinach

• Parmesan

• Extra-virgin olive oil

1. Rustic - crush in your pestle & mortar. OR

2. Modern - whizz in your blender.

Assembling... a Very Italian Burger

1. Cut open your ciabatta.

2. Butter with a dollop of pesto.

3. Throw on the rocket.

4. Nestle your patty onto your ciabatta (assuming it’s cooked).

5. Add your slice of guanciale (NB. place on top of your patty whilst cooking, and let the BBQ heat lightly melt it).

6. Generously spoon on your gorgonzola.

7. Secure firmly with your ciabatta lid.

8. Watch the contents seductively ooze out.

9. Question the allure of the burger, dislocate that jaw, and dive in.