Wholemeal Buns with Chianina Beef Burger, Artichoke Bruschetta, Pecorino and Homemade Mayonnaise

A burger is not just food: it is an experience built on quality ingredients, honest flavours and real care for what goes on the plate. This one comes from the meeting of Italian tradition and the simplicity of a recipe that lets genuine raw materials speak for themselves.

CATEGORY
Main course
DOSES
Serves 4
PREPARATION TIME
25 minutes
COOKING TIME
10 minutes
DIFFICULTY
Easy

Start with the mayonnaise: pour the oil into the beaker of a stick blender, then add the egg yolks, the strained lemon juice, the salt, the pepper and the vinegar. Blend with the stick blender held still until the mayonnaise begins to rise, then keep going, moving it up and down; stop once it is thick and firm. Transfer it to a bowl and keep it in the fridge until you are ready to serve.
Heat the griddle over the flame until it is properly hot, then cook the burgers, turning them often and never pressing them down. When they are nearly done, lay two thin slices of pecorino on each one so the cheese melts slightly. Now build the buns: spread the mayonnaise on the base, add the burger with its melted pecorino, then finish with a spoonful of organic artichoke bruschetta. Close with the top half and serve straight away.