Bella Pienza Burgers

• 1 pound ground sirloin
• zest from one lemon
• 1 teaspoon kosher salt
• 2 teaspoons ground black pepper
• 1 tablespoon olive oil - plus additional for the burgers
• 1 tablespoon honey
• 2 tablespoons sherry vinegar
• 1 teaspoon white truffle oil
• salt and pepper
• 4 cups arrugula
• 4 slices of a perfect tomato (see note at bottom)
• sliced fresh pecorino - make sure you get the soft fresh kind not the hard aged kind
• 4 soft buns or rolls - I found pan de leche at my store, a brioche or challah roll would be nice too

1. Get the grill heating to med-high. Make the patties - put the beef, lemon zest, and measured salt and pepper in a bowl. Mix them gently and form into 4 patties. Press slightly in the center of each patty so they will cook evenly. Coat each patty with olive oil and set aside.
2. Make the arrugula salad - whisk 1 tbs olive oil with the vinegar, truffle oil and honey. Add salt and pepper, taste, adjust. Toss with the arrugula leaves. ** this is a delicious salad in it's own right by the way **
3. Grill the burgers to your preferred doneness - I actually prefer mine a bit on the done side, which I know to be frowned upon in some parts but whatever. Cook them the way you like them.
4. At the last flip, top each patty with sliced pecorino and get it all melty on the burger. Toast the buns on the cooler part of the grill as well - this happens fast with soft rolls so be careful!
5. Assemble your burgers - bottom bun, cheesy patty, sliced tomato, arrugula salad, top bun. Enjoy - a glass of brunello wouldn't be a bad thing!
6. ** Note to gardeners - pictured is a sweet tangerine tomato - possibly the best tomato I have ever eaten. It is an heirloom hybrid from Burpee, I start several of these plants every year ... they are amazing! **

ground sirloin, zest from, kosher salt, ground black pepper, olive oil, honey, sherry vinegar, truffle oil, salt, arrugula, tomato, aged kind, buns

Taken from food52.com/recipes/5850-bella-pienza-burgers (may not work)