- 200gr Gorgonzola ‘Piccante’
- 600gr Beef Ground Meat
- 200gr Celery root
- 100gr Sugar
- 2 Pears
- ½ glass of Balsamic Vinegar
- Extra Virgin olive oil
- Lemon juice
- Salt & pepper
Melt the sugar in a pan and caramelize the sliced pears.
Put aside the pears and leave a bit of caramel in the pan.
Add the vinegar to the caramel and cook for a few minutes to obtain a smooth and thick sauce.
Slice the celery root finely then season with salt, pepper, lemon juice and oil.
Cook the burgers in a pan for 2 minutes each side.
Lay over the burgers a slice of gorgonzola ‘piccante’ then grill in the oven at 200° until the cheese melts.
Serve by placing the celery root at the base. Pour a spoon of vinegar sauce.