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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Serious Eats Team, adapted from Top Chef: The Cookbook, recipe by Howie Kleinberg.
Servings: 4
1½ pounds ground sirloin
3 ounces black truffle butter
1 teaspoon salt
4 slices pancetta
4 ounces Taleggio cheese, sliced
4 brioche buns, split in half and toasted
1 heirloom tomato, sliced
8 radicchio leaves
Preheat the oven to 350°F.
In a large bowl, combine the beef, truffle butter, and salt. Mix with a fork or your fingers until the butter is just incorporated. Form the beef into 4 patties. Lay a slice of pancetta over each patty. Preheat a large, ovenproof skillet (preferably cast iron) over medium-high heat until hot. Put the burgers in the skillet, pancetta-side down, and cook for about 4 minutes per side for rare, 5 minutes per side for medium-rare. Put the cheese on top of the burgers and place the skillet in the oven until the cheese is melted, about 5 minutes. Place the burgers on the bottom bun halves, top with the tomato slices and radicchio, and cover with the top bun halves.