Carbonara Hamburger

Ingredients

• 100 g Guanciale (sliced into strips or cubes)
• 2 Egg yolks
• 0.5 cup Pecorino Romano cheese (finely grated)
• Black pepper (freshly cracked, to taste)
• 250 g Ground beef (formed into a thick patty)
• 1 Hamburger bun (split and toasted)
• 1 tbsp Water (hot water to emulsify the sauce)
• Black truffle (freshly shaved, for garnish)

Steps

1. 1

   Place the guanciale in a pan over medium heat and cook until the fat has rendered and the meat is crispy.

2. 2

   Remove the crispy guanciale from the pan, but reserve the rendered fat (grease).

3. 3

   In a mixing bowl, combine two egg yolks with a portion of the warm guanciale fat.

4. 4

   Add a generous amount of grated pecorino cheese and freshly cracked black pepper to the yolks. Whisk until a thick, smooth paste forms.

5. 5

   Using your hands, shape the ground beef into a thick, large patty ("bello cicciotto").

6. 6

   Cook the hamburger patty in a pan (optionally using some of the guanciale fat) until it reaches your desired level of doneness.

7. 7

   While the burger finishes, prepare the carbonara cream by adding a small splash of hot water to the egg and cheese mixture. Whisk constantly over indirect heat (or very low heat) until the cream is smooth and the bubbles disappear.

8. 8

   Slice the hamburger bun in half.

9. 9

   Take the cooked burger patty and dip it directly into the carbonara cream, coating it thoroughly.

10. 10

    Place the coated patty on the bottom bun. Top with additional carbonara cream and the reserved crispy guanciale.

11. 11

    Finish the burger by shaving fresh black truffle over the top before closing the bun.

Notes

The secret to the carbonara cream is adding a little water and whisking until the bubbles disappear to achieve a silky texture without scrambling the eggs. Do not use bacon; authentic guanciale is essential for the flavor profile.

Nutrition per serving

• main
• burger
• carbonara
• guanciale
• truffle
• fusion
• meat-heavy