My best burger – with balsamic shallots, pecorino and Serrano ham

Ingredients for 2 servings:

• 5 shallots
• 1 tsp, heaped sugar, brown
• 75 ml balsamic vinegar
• 2 large hamburger buns, freshly baked
• ½ bunch arugula, washed and spun dry
• 400 g minced beef, 20% fat, freshly ground
• 50 g Pecorino, freshly grated
• 4 slices of Serrano ham
• e.g. mayonnaise (favorite variety)
• e.g. ketchup (favorite flavor)
• Sunflower oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

from the grill or from the pan

First, prepare the balsamic shallots: Peel the shallots and slice them into thin rings. Heat a little oil in a heavy pan over medium heat and sauté the onion rings slowly and gently for about 10 minutes, until they are soft. They shouldn’t take on too much color. Sprinkle with the sugar and let the mixture caramelize slightly until the sugar has dissolved. Deglaze with the balsamic vinegar. Simmer the mixture over medium heat until the vinegar turns syrupy and the onions have darkened. This may take another 10 minutes. Set the balsamic shallots aside and keep warm. While the onions are cooking, you can continue preparing the burger: Cut the buns open and cook them on the grill, in the toaster oven, or in the oven until crispy. Spread both sides with mayonnaise and ketchup, if desired. Top with arugula on the bottom. Halve the ground beef and form two patties using a burger press. Alternatively, you can of course also form the patties with your hands. Season the patties with salt and pepper and place them on the hot grill. Grill for a few minutes, then turn them over, season again, and sprinkle with pecorino. If possible, close the grill or cover the patties with a heat-resistant lid and continue cooking until the cheese has melted and the desired degree of doneness is reached. Grill the Serrano ham at the same time, turning it over occasionally until it is crispy. Alternatively, prepare them in a pan: Heat enough sunflower oil in a large pan over high heat to coat the bottom. Season the patties on one side with salt and pepper and place them in the hot pan. Using a lid or splash guard, cook for about three minutes, season with salt and pepper, then turn them over. Sprinkle with freshly grated pecorino and cook for another three minutes, covered, until the patties are cooked to your desired degree. Cook the Serrano ham at the same time until it is crispy, then drain slightly on kitchen paper. Place the still-hot patties on the arugula and scatter the balsamic shallots over them. Top with the crispy ham and place the bun on top. Serve immediately.