Niman Ranch burger
S erves 4
- 2 pounds Niman ground beef
- 1 large brandywine tomato
- 1 piece buratta cheese (curd filled mozzarella)
- 2 oz thinly sliced pancetta
- 1 large brioche hamburger roll
- 1 shallot minced
- 1 tablespoon aged sherry wine vinegar
- 1 tablespoon extra virgin olive oil
- salt & pepper
Take four one half inch slices of brandywine tomato and sprinkle with minced shallot, extra virgin olive oil, vinegar, salt and pepper on both sides. Let tomatoes marinate while you prepare the rest of the ingredients.
Divide the meat into 4 patties about 1 inch thick, season liberally with salt and fresh cracked pepper and grill on an open flame for about 6- 8 minutes total, approximately 3- 4 minutes on each side depending on the desired temperature. While the burger is on the grill lightly brush the burger roll with extra virgin olive oil and lightly toast on either a cooler part of the grill or in a low oven.
Place the pancetta on the grill over a lower flame and cook until crispy. When done place on a paper towel to absorb some of the excess oil. At this point the meat should be done. Remove the patty from the heat and allow to rest for about a minute.
Take the buratta cheese and slice into 4 equal size pieces. The cheese has quite a bit of moisture so don't cut it too far ahead of time so the cheese maintains this moisture.
Place the meat on one half of the toasted bun, place the tomato slice on top followed by the grilled pancetta, next add the buratta and dress with either some of the tomato marinade or some extra virgin olive oil and sea salt. Place the other half of the bun on top and enjoy.
For more information on XYZ Restaurant, visit www.xyz-sf.com.
About Chef Paul Piscopo
Paul Piscopo is executive chef at XYZ Restaurant at W San Francisco. He prepares extremely seasonal "farm to table" dishes and just launched a new summer menu at XYZ. He's an avid surfer and says his relationship with nature affects his cooking style.