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1
Make the spiced butter: Melt the butter over low heat in a small saucepan.
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2
Add the harissa and garlic and cook 1 minute.
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3
Remove from the heat, cover and let sit 1 hour to allow the flavors to meld.
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4
Make the pickled saffron shallots: Bring the vinegar, sugar, 1 teaspoon salt and the saffron to a boil in a small saucepan set over medium heat; remove from the heat and let cool 10 minutes.
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5
Put the shallots in a small bowl, pour the vinegar mixture over them, cover and refrigerate at least 30 minutes and up to 24 hours.
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6
Make the aioli: Combine the mayonnaise, harissa, smoked paprika, piquillo peppers, anchovy and lemon juice in a blender and blend until smooth; season with salt and pepper.
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7
Cover and refrigerate at least 30 minutes to allow the flavors to meld.
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8
Make the crispy prosciutto: Heat the canola oil in a small saute pan over medium heat until it shimmers.
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9
Add 1 slice of the prosciutto at a time to the pan and cook until just crisp.
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10
Drain on a plate lined with paper towels.
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11
Make the burgers: Combine the chuck and fat in a meat grinder and grind coarsely into a large bowl (or put the ground beef in a large bowl).
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12
Mix in some salt and pepper.
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13
Divide the meat into 4 equal patties.
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14
Heat a cast-iron pan over high heat until smoking.
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15
Add the canola oil and burgers and cook until the bottoms are golden brown and a crust has formed, about 4 minutes.
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16
Flip over and begin brushing with the spiced butter.
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17
Cook until the bottoms are golden brown and the meat is cooked to medium, 4 more minutes.
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18
Top the burgers with the fontina, add a little water to the pan, cover quickly and cook until the cheese is completely melted, about 1 minute.
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19
Spread some aioli on the top and bottom buns.
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20
Place a burger on each bottom bun; top with some of the pickled shallots, followed by a slice of crispy prosciutto and some arugula.
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21
Add the top buns and serve.
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22
Photograph by Steve Giralt
