Hamburger Perfetto with Homemade Pickles and Ketchup

Method

1. Prepare the pickles: In a saucepan, combine 300 ml water, 200 ml apple cider vinegar, 100 g brown sugar, a pinch of salt, turmeric, fennel seeds, star anise, black peppercorns, two cloves of garlic (halved), and a green chili. Bring to a boil.
2. Slice the cucumbers (you can rub the cut end to remove bitterness) and add them to the boiling liquid. Cook on high heat for 1 minute, then turn off the heat. Cover and let marinate for at least 2 hours (preferably 1 week for best flavor).
3. Prepare the ketchup: In a pan, heat a drizzle of oil and sauté finely chopped onion and garlic until soft.
4. Add halved tomatoes, cloves, a pinch of fennel seeds, brown sugar, and apple cider vinegar. Cook for about 5 minutes until the tomatoes break down and the mixture thickens.
5. Blend the ketchup mixture until smooth. Set aside.
6. Prepare the burger patties: In a bowl, combine ground beef (70% lean, 30% fat) with salt and pepper. Mix gently and shape into two thick patties, slightly larger than the buns.
7. Cook the patties in a hot cast iron pan with a drizzle of oil. Do not move them to form a crust. Cook to desired doneness, then let rest briefly.
8. Toast the sesame buns in the same pan, using the rendered fat from the meat.
9. Assemble the hamburger: Spread a generous layer of homemade ketchup on the bottom bun. Place a cooked patty on top. Add lettuce, sliced tomato, pickles, and red onion slices. Close with the top bun.