Soft, slightly crispy bun and juicy, fragrant beef cutlet – the “calling card” of Chef Scott Conant. Crispy fried uncured pork belly pancetta fills this a delicacy of taste and aroma “haze”, and spicy sauce is perfect complements the taste of meat. Share with friends: 
Time: 55 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Hamburger
- 900 gr. ground beef (preferred proportion of meat and sala, respectively, 80/20)
- 4 hamburger buns
- 110 gr. sliced Taleggio cheese
- 1 chopped Bull Heart tomato
- Leaves of a single head of Boston lettuce
Mustard sauce
- 1/2 tbsp. champagne vinegar
- 3 tbsp. l mustard seeds
- 1 tbsp. l honey
- 1 tsp salt
- 1 tbsp. l vegetable oil
- 3 julienne medium onions
- 1/4 Art. beef broth
- 8 very thin slices of pancetta
Recipes with similar ingredients: ground beef, buns for hamburger, taleggio cheese, lettuce, Boston salad, champagne vinegar, mustard seed, honey, pancetta
Recipe preparation:
- Preheat the oven to 180 ° C. Preheat the grill to high temperature. Start by forming four cutlets from meat about 2 cm. Put in the refrigerator until the grill is hot.
- Make the sauce: combine 2 tbsp. water vinegar from champagne, mustard seeds, honey and salt in a medium saucepan size. Bring to a boil and cook over medium-high heat in for 12 minutes, until the liquid is smooth until the consistency of the cream. Heat the oil over medium heat in a medium-sized frying pan.
- Add onions and fry, stirring occasionally, for 20 min, until golden brown and caramelized. Add stock and cook for 3 minutes until it is completely evaporated. Add the onion to the mustard mixture and set aside until it need it.
- Meanwhile, put the pancetta on a baking sheet and bake in for 12-15 minutes, until it becomes crispy and acquires golden brown color.
- Sprinkle meat patties with salt and pepper and lightly. grill for 4 minutes. from each side. Toast grilled buns and put 30 gr. cheese on top of each cutlet. Close the lid for 30 seconds until the cheese melts and becomes sticky.
- Put cutlets on buns, grease each with sauce and top put two slices of pancetta. Garnish with tomatoes and leaves lettuce and serve.
