RECIPES: Recipe Details

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Big Easy Muffaletta Burger

A Muffaletta is not only a delicious sandwich, but is an original creation found only in New Orleans. By taking the foundational elements of a traditional Muffaletta and fusing them with a great burger you find yourself with new local classic that New Orleanians (and most everyone else) are sure to love.

Ingredients 

1.5 lbs ground beef (85/15)
1/2 cup prepared olive salad
1 egg, slightly beaten
1/2 cup italian seasoned breadcrumbs
1 tablespoon dried italian herb seasoning
1/2 teaspoon red pepper flakes
6 ciabatta rolls, seperated
1/4 cup extra virgin olive oil
1 teaspoon dried italian seasoning
6 tablespoons Zatarains creole mustard
6 tablespoons Blue Plate mayonaisse
6 slices provolone cheese
18 thin slices of Genoa salami
12 slices prosciutto ham
1 bag arugula

Instructions 

In a large bowl gently mix first six ingredients to blend. Form six 4-ounce patties. Allow patties to rest, on ice, for 20-30 minutes.

Preheat gas grill on high heat for at least 15 minutes while patties are resting.

Remove patties from ice chest and place on grill over medium heat. Close lid. Cook for 5 min. Open lid, flip burgers and cook for 4 minutes with lid closed.

Remove patties from grill to plate. Cover with foil and let rest for 15 minutes.

Blend 1 teaspoon italian herbs with olive oil. Paint olive oil mixture on both sides of rolls. Place over direct heat, cut side down, for 1-2 minutes until grill marks form.

Remove rolls from grill. Blend creole mustard and mayonaisse. Spread liberally on both sides of rolls.

Turn off grill. Remove patties from foil. Place patties on top rack of grill. PLace on slice cheese on each patty. Close lid for 2 minutes to let cheese to melt.

Place one patty on each roll bottom. Top each burger with 3 slices salami, two slices prosciutto, then arugula. Place top of roll to complete assembly.

Serve immediately.

Comments 

You will find this burger to have many complex flavors - salty from the olives and salami, creamy from the provolone cheese and mayonaisse, tangy from the mustard, peppery from the arugula, and rich from the beef and olive oil and prosciutto.