• 2 tablespoons olive oil, plus a drizzle
  • 1/4 pound meaty pancetta, finely chopped
  • 1 teaspoon coarse black pepper
  • 4 cloves garlic, chopped
  • 1 1/2 cups loosely packed leftover cooked bucatini pasta, chopped
  • 1 1/2 pounds ground sirloin
  • Salt
  • A small handful flat-leaf parsley, finely chopped
  • 1/4 cup (a handful) each grated Parm and grated Pecorino cheese
  • Olive oil, for drizzling
  • 1 tablespoon butter
  • 4 eggs
  • 4 Brioche burger rolls, split and toasted or sandwich-size English muffins, toasted
  • 1 cup giardiniera, drained and finely chopped in a food processor into relish
  • Gem leaf lettuce
Serves: 4

Heat olive oil over medium-high heat in a medium-size skillet. Add pancetta and lightly brown and render, 2-3 minutes. Add garlic and pepper, and stir; add chopped pasta and lightly brown. Remove from heat and cool completely.

Combine beef, pasta mixture, parsley and cheese with your hands. Form 4 patties and drizzle them with olive oil. 

Heat a large, cast-iron skillet over medium-high heat with a couple drizzles of olive oil. Add burgers and cook 8-10 minutes, turning occasionally; remove to plate. Reduce heat and add butter to pan; cook 4 eggs over-easy.

To assemble burgers, slather some relish on roll bottoms, top with lettuce, burger, egg and the roll tops.