Fresco Burger

For 1 Burger

• 1 each 12 oz burger patty (ground beef)

• 1 large brioche sesame bun

• ½ a head of romaine sliced very thin

• 1 slow roasted plum tomato

• 2 or 3 shallots shaved very very thin

• 1 house made pickle

• 2 slices of pancetta

Tomato: take tomato cut in half top to bottom, season with salt pepper, generous amount of olive oil, chopped, rosemary and thyme put in a oven for 2 hours at 275 remove once cooked and “wilted”

Shallots: slice shallots very very thin dusty in cornstarch well allow to sit for 5 minutes allow the shallots to sweat a little bit (water to come out of them) then re dust with the corn starch then throw them into a fryer oil at 300 degreese for 2-3 minutes until golden brown, remove from fryer oil into a bowl with a paper towel and season with salt, reserve for later

Pickles: for a 20lb batch of kirby cucumber

• 1 G white Vinegar

• 2 G Champagne Vinegar

• 1 G water

• 3 quarts sugar

• 1.5 quarts salt

• 25 bay leaves

• 5 serrano peppers cut in ½
  2 cup garlic whole

• 1 cup whole peppercorns

• 1 bunch thyme

Method: bring all ingredients EXCEPT the cucumbers to a boil, have the cucumbers in an adequate vessel allowing a little room at the top, once the liquid is boiling, pour over cucumbers use a towel if necessary and/or a plate to weigh down the cucumbers so they are entirely submerged

Pancetta:

Slice pancetta into 1/8 of an inch pieces lay on a baking tray with parchment paper and place in a pre-heated oven at 350 degrees for 10-15 min checking often and rotating the tray so that they cook evenly, remove when bacon like desire is reached

The rest is just having the ground beef, burger bun, and enjoy!