Guanciale & Bufala Burger

1. Cook the guanciale in a small pan until crisp. Separate the rendered fat from the crispy meat; set the fat aside for the cream.
2. Finely chop the crispy guanciale to create a coarse guanciale dust.

1. In a pan, melt a knob of butter with a splash of olive oil over medium-low heat. Add cleaned Brussels sprouts and sliced shallots, cooking until softened.
2. Add chickpeas and the reserved guanciale fat to the pan. Season with salt, add half a cup of water, and simmer until the water evaporates.
3. Once cooled slightly, blend at high speed until smooth. Fold in half of the guanciale dust while the cream is still warm. Note: Use sparingly, as the robust flavor can easily overwhelm other ingredients.

Place the burrata (in its own liquid) in a bowl of warm water for 5 minutes to gently temper the cheese.

Heat olive oil with a garlic clove in a pan. Place halved cherry tomatoes cut-side down. Sprinkle with brown sugar and cook until caramelized. Season with salt.

Cook the patty over medium-high heat to your preferred level of doneness.

Lightly butter the cut sides of the buns and toast in a hot pan until golden brown to create a protective, flavorful seal.