Amatriciana Hamburger

Method

1. Choose a cut of meat, such as diaphragm (skirt steak), and have it ground fresh.
2. In a pan, cook guanciale over medium heat until crispy and the fat is rendered. Remove guanciale and set aside, leaving the fat in the pan.
3. Add peeled tomatoes to the pan, crushing them with a fork. Cook until the sauce is dry and slightly caramelized.
4. Add grated Pecorino Romano cheese to the tomato sauce and mix well. Season with black pepper.
5. Shape the ground meat into a patty of about 250–300 grams, making it larger than the bun.
6. Heat a cast iron or non-stick pan with a drizzle of olive oil. Sear the patty over high heat until a crust forms, about 3–4 minutes per side for medium-rare.
7. After flipping, place slices of semi-aged pecorino cheese on the patty. Cover the pan with a lid to melt the cheese.
8. Meanwhile, cut the bun in half and toast it lightly in the pan until warm.
9. To assemble, spread a generous amount of the amatriciana sauce on the bottom bun.
10. Place the cheese-covered patty on the sauce.
11. Add more amatriciana sauce on top, then fresh basil leaves and the crispy guanciale.
12. Close with the top bun and serve immediately.