Homemade Cheeseburger

Method

1. Finely slice the fresh Tropea spring onion and sauté in extra virgin olive oil in a pan until soft.
2. Grate fresh ginger and a clove of garlic directly into the pan. Stir.
3. Add ground cinnamon, sweet paprika, and freshly grated nutmeg. Mix well.
4. Add tomato concentrate and stir until the paste darkens.
5. Pour in tomato passata, then stir in cane sugar. Mix potato starch with white wine vinegar and add to the pan to thicken. Season with salt.
6. Blend the ketchup with an immersion blender if desired (optional, leaving a few onion bits). Set aside.
7. Slice fresh pickling cucumbers. In a bowl, toss with cane sugar, white wine vinegar, salt, and grated ginger. Let them marinate briefly.
8. Finely chop or blend the pancetta until it forms a paste.
9. Mix the pancetta paste thoroughly into the ground Fassone beef. Do not add salt at this stage.
10. Form the meat mixture into 3 equal patties (about 100-150 g each).
11. Heat a non-stick pan with a drizzle of olive oil. Cook the patties over high heat until nicely caramelized.
12. Sprinkle salt flakes on the patties. Turn them and top each with a slice of Fontina cheese. Cover the pan to melt the cheese.
13. While the cheese melts, cut the burger buns in half and toast them in the same pan, using the meat juices.
14. Assemble the burgers: spread mustard on the bottom bun, then a generous amount of homemade ketchup.
15. Place the patty with melted cheese on the ketchup, then top with the quick pickles.
16. Close with the top bun and serve immediately.