RECIPES: Recipe Details
Bon Temps Burgers
Being from South Louisiana, our family enjoys the rich flavors of muffulettas as much as we enjoy tailgating and barbecuing burgers. This burger is a merger of our best traditions and flavors.
2 1/2 pounds ground chuck (85% lean)
4 ounces shredded Romano Pecorino Cheese
6 ounces prepared roasted red pepper pesto
3 cloves garlic, minced
2 teaspoons crushed red pepper flakes
1 teaspoon salt
2 tablespoons fresh minced basil
6 ounces thin sliced pancetta
6 ounces thin sliced, pepper coated salami
2 tablespoons vegetable oil
6 slices Provolone cheese (6 ounces)
6 Italian rolls, split
3 tablespoons Dijon mustard
3 tablespoons prepared horseradish-mayonnaise spread
6 red tipped curly lettuce leaves
6 (1/4 inch) slices Creole tomatoes
4 ounces prepared olive salad
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
In a large bowl, combine the ground chuck, Romano Pecorino cheese, roasted red pepper pesto, garlic, red pepper flakes, salt and basil. With your hands or a large spoon, gently mix well, handling the meat as little as possible to prevent compacting it. Form into 6 equal-sized patties sized to fit the buns.
Place a cast iron skillet sprayed with cooking spray over the grill medium-hot grill. Cook the pancetta until crispy. Transfer the crisp pancetta to paper towels to drain well and set aside until ready to use. Add the salami and heat through; drain on paper towels and set aside until ready to use.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until the bottoms are brown, about 5 minutes. With a spatula, turn over the patties and cook an additional 4 minutes, or until cooked to your preference. During the last few minutes of grilling, top each patty with a slice of provolone cheese to melt the cheese. Place the Italian rolls, cut side down, on the outer edges of the grill rack to toast lightly. Spread the bottom of the rolls with the Dijon mustard and the top of the rolls with the horseradish spread. To assemble the burgers, on each bottom bun layer a lettuce leaf, a slice of tomato, burger patty with Provolone cheese, and equal amounts salami, pancetta, and olive salad. Add the roll tops and serve.
The burger balances the saltiness of the olive spread and pancetta with the sweetness of the pepper pesto.