RECIPES: Recipe Details

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Almost Perfect Burger

This burger sounds basic, but it is only almost perfect if prepared as instructed. The key is to get the salami "just right" so it tastes fried, but is not crispy or too well done. Same with the peppers and onions, which must be sliced thin. Not easy to do. The burger takes practice, but when properly prepared, it is almost perfect.


1 lb ground sirloin
8 slices of imported Genoa salami (get the very expensive, really good stuff) sliced sandwich-size
1 red pepper, sliced very thin
1 small vadalia onion, sliced very thin
1/2 teaspoon each: chives, garlic salt, crushed red pepper
1 tablespoon grated Romano cheese


Divide sirloin into eight flat patties (they will be thin, that is okay. You will be combining them to make four burgers) Sprinkle chives garlic salt and crushed red pepper evenly on the patties. Heat grill to medium setting (gas or charcoal). Place salami on grill and toast for about 15 seconds per side. Slices should not be crispy so don't overcook. Remove salami and place two slices each on four patties. Fry red pepper and onion into very thin strips and fry on stove in virgin olive oil. YOu want to get the strips to a point where they are nearly blackened. Place onions and peppers on burgers on top of salami, then place a "top" burger on the one with the salami and pepper/onions on it. Cook burgers to desired temperature. Requires a perfect flip, so use a bottom and top spatula. About 30 seconds before removing, sprinkle with romano cheese. Serve with or without bun!


Best served while sitting on the deck on a sunny day listening to Frank Sinatra, and with a glass of Sutter Home Cab.