🇮🇹 **ULTIMATE PECORINO BURGER ** 🇮🇹 - ☀️ Summer In Europe Collection ☀️ Episode 1 Ice [wVYAhQIRvmI]

Welcome back to REGIONAL RECIPES OF EUROPE

Today we're firing up the charcoal BBQ and cooking what might just be the juiciest burger I've ever made. Inspired by Italian flavours, this Bow Tie Cook original combines beef and pork with cured pig's cheek (guanciale), Pecorino Romano and melted provolone cheese for a burger packed with rich, savoury flavour.

Served in toasted ciabatta with crisp bacon and a homemade burger sauce, this rustic outdoor cook is perfect for long summer evenings around the fire.

The Italian twist takes the familiar burger and gives it a distinctly Mediterranean character. The cured pig's cheek provides enough fat to keep the burger beautifully juicy over charcoal, while the efl playoffs Pecorino Romano adds depth and richness to every bite.

Lets Get Cooking!

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Question of the day...

**What's the secret ingredient in the best burger you've ever eaten?**

For me, adding cured pig's cheek (guanciale) and Pecorino Romano took this burger to another level of flavour and juiciness.

Would you give this Italian-inspired burger a try?

Let me know below!

**Simple Seasonal Recipes Every Wednesday**

INGREDIENTS

Burger Mix

200g (7 oz) beef mince (20% fat)

200g (7 oz) pork mince

60g (2 oz) cured pig's cheek (guanciale, cured jowl or pancetta), finely diced

40g (1 oz) Pecorino Romano, finely grated

3 tbsp fresh breadcrumbs

1 egg lightly beaten

Burger Sauce

4 tbsp soccer zero codes mayonnaise

1 tbsp Dijon mustard

1 tsp pickle juice

Mix together and spread lightly on both cut sides of the ciabatta.

Toppings

1 reggiana - sampdoria large tomato, sliced

1 gherkin sliced

4 slices Provolone cheese

Roll

4 ciabatta rolls, split and lightly toasted

## Chapters

00:00 Intro

00:37 What Are We Making Today?

00:41 Making The Burgers

03:08 The Burger Sauce

03:49 On The Barbecue

05:29 Assembling The Burger

05:53 The Taste Test

07:12 Outro