Burger with pecorino romano fondue

• Panna da cucina OR heavy cream OR milk 500ml
• Pecorino romano 300g
• Burger buns
• Balsamic vinegar (Glass)
• Arugula
• Sun dried tomatoes
• Red onions
• Ground beef 500/600g
• Breadcrumbs (or just bread)
• Eggs (6)
• Salt
• Olive oil

Burger

• Mix eggs, pepper, ground beef and breadcrumbs and create a large meatball (about 200g)
• Heat a pan with a drizzle of olive oil, place the meatball at the center and smash it with a
• spatula.
• You don’t wanna do it to thin, not a smash burger.

Toppings

• Prep all the toppings (Onions, Tomatoes, Arugula)
• Lightly/quickly cook onions (10/15mins)

Pecorino Romano Fondue:

• Heat up 200ml of panna da cucina (Heavy cream, milk)
• Let It boil and switch off the heat right away, let it cool off for a couple of minutes and add 200g
• of Pecorino Romano DOP.
• With an immersion blender mix until smooth and uniform.

Burger assembly:

• Quickly heat up the buns on a pan.
• Add the first layer of Fondue and follow with the burger, lettuce, onions and sun dried
• tomatoes. Add more fondue and a drizzle of balsamic vinegar.
• Close the ban and you’re ready to eat.
• A glass of Montepulciano is a great pairing.