Porcini Burger with Crema di Carciofi and Gruyère Cheese

4 burger buns, 800g best ground beef (or once-ground entrecôte), 4 fresh porcini mushrooms, 3 cloves of garlic, 4 shallots, 150g crème fraîche, 200g jar of Crema di Carciofi (artichoke cream) of the best quality, 4 slices of Gruyère cheese, 1 large beefsteak tomato, 1 large LaTropea onion, lettuce, 1/2 bunch of fresh coriander, olive oil, butter, salt, pepper.

1. The Sauce: Finely chop the porcini mushrooms, shallots, and garlic. Sauté them in a pan with a little olive oil until the shallots are translucent and the mushrooms are soft. 2. Remove the pan from the heat and stir in the crème fraîche to cool the mixture. 3. Stir in the Crema di Carciofi until a homogeneous sauce is formed. Season with salt and pepper and set aside. 4. The Buns: Halve the burger buns and toast them in a pan with a little butter until golden brown. 5. The Patties: Form four patties from the ground beef and season with salt and pepper. Sear them in a hot pan on both sides. In the last 2 minutes of cooking, place a slice of Gruyère on each patty and let it melt. 6. Assembly: Spread the mushroom-artichoke sauce on the toasted bottom buns. 7. Mix the lettuce with the finely chopped coriander and place it on top of the sauce. 8. Place the beef patty with the melted Gruyère on top. 9. Slice the remaining porcini mushrooms (some slices may be left over from making the sauce) and place them on the patty. 10. Top with slices of the beefsteak tomato and LaTropea onion. 11. To finish, spread the remaining Crema di Carciofi on the top part of the buns and cover the burger. Serve immediately.