- 2 tablespoons olive oil, plus more for drizzling
- 1/4 pound meaty pancetta, finely chopped
- 4 cloves garlic, chopped
- 1 teaspoon coarsely ground black pepper
- 1 1/2 cups (loosely packed) cooked bucatini pasta, cold, coarsely chopped
- 1 1/2 pounds ground sirloin
- 1/4 cup (a small handful) fresh flat-leaf parsley, finely chopped
- 1/4 cup (a small handful) each grated Parmigiano-Reggiano and grated Pecorino Romano
- 1 tablespoon butter
- 4 eggs
- 1 cup giardiniera (pickled vegetables), drained and finely chopped into a relish in a food processor
- 4 brioche burger rolls, split and toasted, or sandwich-size English muffins, toasted
- 1 head little gem lettuce, leaves separated
In a medium skillet, heat 2 tbsp. oil, two turns of the pan, over medium-high. Add the pancetta and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in the garlic and pepper, then the cooked pasta. Cook, stirring often, until the pasta is lightly browned, about 3 minutes. Remove from the heat; let cool completely.
In a large bowl, combine the cooled pasta mixture, the sirloin, parsley and cheeses. Season with salt and form into 4 patties (thinner in the centers for even cooking). Drizzle the burgers with oil.
Heat a large cast-iron skillet over medium-high; add a drizzle of oil. Cook the burgers until browned, turning occasionally, 8 to 10 minutes; place the burgers on a plate.
Reduce the heat to medium-low; add the butter to the pan. Crack in the eggs; cook until the whites are almost set, 2 to 3 minutes. Turn over and cook until over-easy, about 1 minute more.
Spoon the giardiniera relish onto the roll bottoms; top with the lettuce, patties, eggs and the roll tops.