Burger with Taleggio cheese, pancetta and onion-mustard sauce
Votes: 3
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A soft, slightly crispy bun and a juicy, flavorful beef patty are Chef Scott Conant's signature dish. Crispy, fried pancetta pork belly imbues this delicacy with a smoky flavor and aroma, while a savory sauce perfectly complements the meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Hamburger
- 900 g of ground beef (the preferred proportion of meat and fat is 80/20, respectively)
- 4 hamburger buns
- 110 g of sliced Taleggio cheese
- 1 chopped Bull's Heart tomato
- Leaves from one head of Boston lettuce
Onion and mustard sauce
- 1/2 cup champagne vinegar
- 3 tablespoons mustard seeds
- 1 tbsp. honey
- 1 teaspoon of salt
- 1 tbsp. vegetable oil
- 3 medium onions, cut into strips
- 1/4 cup beef broth
- 8 very thin slices pancetta
We recommend
Recipes with similar ingredients: ground beef, hamburger buns, Taleggio cheese, salad tomatoes, Boston salad, champagne vinegar, mustard seed, honey, pancetta
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Heat grill to high.
Start by forming the meat into four patties, about 2 cm thick. Place in the refrigerator until the grill is hot. - Prepare the sauceCombine 2 cups of water, champagne vinegar, mustard seeds, honey, and salt in a medium saucepan. Bring to a boil and simmer over medium-high heat for 12 minutes, until the liquid has reduced to a creamy consistency. Heat the oil in a medium skillet over medium heat.
- Add the onion and cook, stirring occasionally, for 20 minutes, until golden brown and caramelized. Add the broth and cook for 3 minutes until completely evaporated. Add the onion to the mustard mixture and set aside until needed.
- Meanwhile, place the pancetta on a baking sheet and bake for 12 to 15 minutes, until crisp and golden brown.
- Sprinkle the patties generously with salt and pepper and lightly grill for 4 minutes per side. Toast the buns and top each patty with 1 ounce of cheese. Close the lid for 30 seconds, until the cheese is melted and gooey.
- Place the patties on buns, spread each with sauce, and top with two slices of pancetta. Garnish with tomatoes and lettuce leaves and serve.
Categories:
recipe / Fast food / Hamburgers / Appetizers / Sandwiches
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