Heat a large skillet over medium heat. Add the bacon and cook for 5-6 minutes, until crispy. Remove the bacon from the pan and drain on paper towels.
Pour out excess fat from the pan, leaving about 1 tablespoon.
Add the onion to the pan and cook for 6-8 minutes or until translucent and slightly caramelized.
Add the green beans to the pan along with 2 tablespoons of water (or chicken broth). Season the green beans with salt. Cook the beans, stirring occasionally, until tender, about 5 minutes. Just before removing from the pan, mix in 2 tablespoons of fresh lemon juice and half the basil and mint.
Transfer the green beans and onions to a serving dish. Top with bacon, remaining herbs, torn burrata, fresh lemon zest and pink peppercorns.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!