The Burger

Shape 500 g of ground beef into 4 patties of 150 g each using a cookie cutter. Season with salt and pepper, then cook them in a very hot pan. Top each with a nice slice of smoked scamorza and melt for 1 minute under the oven broiler.

Cut 4 burger buns in half and brush each side with 20 g of melted unsalted butter. Toast them in the pan until golden.

Mix 1 head of escarole with 2 tbsp of basil in a bowl.

On each bun base, place a spoonful of ketchup, the escarole mixture, a slice of tomato (2 tomatoes in total), the patty with the scamorza, a thin slice of white onion (1 onion in total) and a few sun-dried tomatoes. Close with the top of the bun.