Elements:
- one pound ground beef
- eight slices pancetta
- 1 jar of very good pesto
- 1 large ball smoked mozzarella
- one crimson onion, cut into thin rounds
- three tablespoons butter
- two teaspoons tomato paste
- 1 teaspoon anchovy paste
- Baby arugula
- Ripe tomato slices
- four ciabatta buns
Recommendations:
- Heat the grill. Divide the beef into four portions. Salt and pepper and push into patties. Layer each and every patty with a slice of pancetta on top and base. Push the pancetta into the patty.
- Reduce the onion and mozzarella into rounds.
- Melt the butter and mix it with the tomato paste and anchovy paste.
- Slice the ciabatta buns and brush the insides with tomato-butter.
- Carefully brush the grill with oil or use non-adhere grill spray. Grill the patties and onions at the same time. Grill the patties for three-5 minutes per side and the onions for one-two minutes per side.
- As soon as you flip the burgers, lay the onion roundson each patty, followed by the mozzarella slices. The cheese will melt even though the burgers are done cooking.
- Put the buns on the open up grill and toast for one moment.
- Once the buns are toasted, slather them with pesto. Layer arugula leaves, tomato slices and a patty on every single bun. Serve! Serves four.