Summary

Ingredients

• 5 shallot (s)
• 1 teaspoon, heaped sugar, brown
• 75 ml balsamic vinegar
• 2 large hamburger buns, freshly baked
• 0.5 ½ bunch rocket, washed and spun dry
• 400 g minced beef, 20% fat, freshly minced
• 50 g pecorino, freshly rated
• 4 slices Serrano ham
• Mayonnaise (favorite variety)
• Ketchup (favorite)
• Sunflower oil
• salt and pepper

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Instructions

1. First prepare the balsamic shallots: peel the shallots and cut into thin rings. Heat some oil in a heavy pan to medium heat and slowly and gently simmer the onion rings for about 10 minutes until tender. You shouldn`t take on too much color in the process. Sprinkle with the sugar and let the mixture caramelize slightly until the sugar has dissolved. Deglaze with the balsamic vinegar. Reduce the mixture at medium temperature until the vinegar is syrupy and the onions have taken on the dark color. This can take another 10 minutes. Set the balsamic shallots aside and keep them warm.
2. While the onions are cooking, you can continue to prepare the burger: cut the buns and bake them on the grill, on the toaster or in the oven until they are crispy. Brush both sides with mayonnaise and ketchup as desired. Cover the bottom with rocket.
3. Halve the minced meat and shape into two patties with a burger press. Alternatively, you can of course shape the patties with your hands. Salt and pepper the patties and place on the hot grill. Grill for a few minutes, then turn, season again and sprinkle with pecorino cheese. If possible, close the grill or cover the patties with a heat-resistant lid and continue to fry until the cheese has melted and the desired degree of doneness is reached.
4. Grill the Serrano ham at the same time and turn it in between until it is crispy.
5. Alternatively, prepare in the pan:
6. Heat enough sunflower oil in a large pan to a high temperature that the bottom is covered with the oil. Salt and pepper the patties on one side and place in the hot pan. Fry for about three minutes using a lid or a splash guard, season with salt and pepper, then turn. Sprinkle with freshly grated pecorino cheese and roast, covered, for another three minutes, until the patties have reached the desired degree of cooking.
7. Fry the Serrano ham in parallel until it is crispy, then drain a little on kitchen paper.
8. Place the still hot patties on the rocket and spread the balsamic shallots on top. Top with the crispy ham and put on the top of the bun.
9. Serve immediately.