Main course
Italian-style beefburger with Sunflower seed oil and Pesto-flavour Extra Virgin Olive Oil mayonnaise.
serves 4
people
25 min
(cooking time)
35 min
(total time)
Difficulty
Medium
Ingredients
BEEFBURGERS | 4 |
BEEFBURGER BUNS | 4 |
THIN SLICES OF PROVOLONE CHEESE | 4 |
BEEFHEART TOMATOES | 2 |
LETTUCE LEAVES | 4 |
TROPEA RED ONIONS | 2 |
2 SPOONFULS | |
SUGAR | 2 SPOONFULS |
FRESH EGGS | 2 |
MUSTARD | 1 SPOONFUL |
LEMON | 1/2 |
CLOVE OF GARLIC | 1 |
q.s. | |
q.s. |
Instructions
Before cooking the beefburgers, prepare all the ingredients to be put in the bun with the meat.
Prepare the caramelised onions. Peel the onions, cut them into strips and place them in a saucepan with the vinegar and the sugar. Cook over a low heat for about ten minutes, until the onions are caramelised. Add salt and leave to cool.
To make the basil mayonnaise, place the egg yolks, the mustard and the lemon juice in a bowl. Start to blend the mixture with a hand whisk or stab mixer, continually dribbling in 4 spoonfuls of pesto-flavoured extra virgin olive oil and then about one glass of sunflower oil, until the consistency is creamy.
Wash and drain the lettuce. Wash and slice the tomatoes. Slice the buns in half and toast them on the barbecue. Place the cured pork “guanciale” on the edge of the barbecue and cook until crisp. Season the surfaces of the beefburgers with a pinch of salt and cook for about 3-4 minutes on each side, without pressing them down. Just before they finish cooking, place a slice of cheese on top of each beefburger, cover with a lid and wait for about 30 seconds to allow the cheese to melt.
While the meat is cooking, spread the bread with the pesto mayonnaise, then place the beefburgers on it. Add the crisp guanciale, the caramelised onions, the lettuce and the tomato and serve at once.
Prepare the caramelised onions. Peel the onions, cut them into strips and place them in a saucepan with the vinegar and the sugar. Cook over a low heat for about ten minutes, until the onions are caramelised. Add salt and leave to cool.
To make the basil mayonnaise, place the egg yolks, the mustard and the lemon juice in a bowl. Start to blend the mixture with a hand whisk or stab mixer, continually dribbling in 4 spoonfuls of pesto-flavoured extra virgin olive oil and then about one glass of sunflower oil, until the consistency is creamy.
Wash and drain the lettuce. Wash and slice the tomatoes. Slice the buns in half and toast them on the barbecue. Place the cured pork “guanciale” on the edge of the barbecue and cook until crisp. Season the surfaces of the beefburgers with a pinch of salt and cook for about 3-4 minutes on each side, without pressing them down. Just before they finish cooking, place a slice of cheese on top of each beefburger, cover with a lid and wait for about 30 seconds to allow the cheese to melt.
While the meat is cooking, spread the bread with the pesto mayonnaise, then place the beefburgers on it. Add the crisp guanciale, the caramelised onions, the lettuce and the tomato and serve at once.
