Guanciale-Wrapped Hamburger Stuffed with Buffalo Mozzarella

Method

1. Take a mix of beef and pork cuts, alternating lean and fat, and grind them together.
2. In the ground meat, add coarse salt and black pepper to taste, mixing well.
3. Cut a round bread roll (pagnotta) in half and remove the crumb from both halves to create a bread container.
4. Place the seasoned ground meat on the bottom half of the bread, shaping it into a flat patty.
5. Take a slice of buffalo mozzarella, pat it dry with paper towels to remove excess moisture, and place it in the center of the meat patty.
6. Carefully wrap the meat around the mozzarella, sealing it completely inside.
7. Wrap the stuffed hamburger with slices of guanciale, covering it entirely.
8. Heat a drizzle of olive oil in a pan over high heat and sear the hamburger on all sides until browned.
9. In another pan, sauté sliced red peppers and onions with a pinch of salt, pepper, and a splash of white wine until soft.
10. After about 7 minutes of cooking the hamburger, reduce the heat and continue cooking until done to your liking.
11. Assemble the hamburger: place the cooked patty on the bottom bread half, top with the sautéed peppers and onions, and cover with the top bread half.