American Hamburger

Method

1. In a cold pan, place slices of pancetta (about 8–10 slices) and cook over medium heat until crispy. Remove and drain on paper towels. Set aside a few whole slices for topping; chop the rest.
2. Make the bacon mayonnaise: in a blender jar, combine 1 egg, juice of half a lemon, a few dashes of Tabasco, salt and pepper, and the chopped bacon. Start blending and slowly add seed oil in a steady stream until emulsified and thick. Adjust seasoning.
3. Season a 250g ground beef patty with salt and pepper, drizzle with a little olive oil. Heat a cast-iron or non-stick pan over high heat. Cook the patty to your liking (about 3–4 minutes per side for medium). Place a small metal bowl over the patty to trap steam for even cooking.
4. Slice a tomato and season with salt and pepper on a plate. Set aside.
5. Halve and lightly toast the hamburger bun.
6. Spread a generous amount of bacon mayonnaise on the bottom half of the bun.
7. Layer: some raw red onion rings, pickles (if using), lettuce leaves, and seasoned tomato slices.
8. Place the cooked patty on top of the vegetables, then add the reserved whole crispy pancetta slices.
9. Close with the top half of the bun and serve immediately.