For the burger:
6 Ciabattas, fried
500 g Minced beef
100 g Pancetta
3 Tomatoes
125 g Gorgonzola cheese
1 Head of baby romaine lettuce
40 g Spice Mix for Mince Meat- Italian
6 Tbsp mayonnaise
(Olive) oil
For the shallot compote:
2 Shallots
1 Orange
1 Tsp brown caster sugar
1 to 2 Tbsp balsamic vinegar
Preheat the oven to 150 degrees. Place the slices of pancetta on a baking tray covered with baking paper and bake for about 30 minutes until crispy.
Meanwhile, make the shallot compote: Cut the shallots into rings. Cut the orange in half and squeeze out the juice. Heat a frying pan and fry the shallots in the olive oil until translucent. Add the brown caster sugar and let it caramelise. Glaze with the balsamic vinegar and orange juice. Let it boil until all the moisture has evaporated.
Meanwhile, mix the minced meat with Spice Mix for Minced Meat – Italian to form burgers.
Meanwhile, heat a frying pan with olive oil and fry the burgers until done.
In the meantime, halve the baked ciabattas and toast for about 5 minutes in a dry frying pan.
Meanwhile cut the tomatoes into thin slices. Wash the baby romaine lettuce leaves.
Cover the bottom half of the ciabatta with a leaf of lettuce, tomato, pancetta and mayonnaise. Top with the burger and compote. Divide the gorgonzola cheese.
