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Italian Submarine Burger with Antipasto Tapenade Mayonnaise

Hello! My name is Pamela. I first heard about this contest while flipping through my new subscription of Everday with Rachael Ray. I read the ad for the contest and thought why not enter this contest? One of my favorite things to cook and eat are burgers. Once, I remember getting mad at my mom because she called me "Wimpy" after I told her I was going to cook burgers one MORE weekend. This contest was very challenging to me. I thought of things that i liked to eat and cook besides burgers and tried to incorporate that into my recipe. It was'nt until 4:30 a.m. one morning (after racking my brain for weeks) that incorporating the flavors of an Italian Sub and Antipasto salad just might work with a burger. I found it also challenging just using 16 ingredients. I really enjoyed creating this recipe.


1/2 cup diced roasted red peppers
1/2 cup diced marinated artichokes
1/2 cup diced green olives -pitted
1/2 cup diced pepperonchinis
1/2 cup diced marinated mushrooms
4 anchovy filets
3/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds ground chuck
2 teaspoons salt
2 teaspoons pepper
Vegetable oil, for brushing the grill rack
3 loaves of Italian bread
6 large leaves of roamine lettuce
6 slices of genoa salami
6 slices of prosciutto
1/2 cup of fresh grated parmigiano-reggiano
6 slices of provolone cheese


Prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium-high. To make tapenade mayonnaise combine roasted red peppers, artichokes, green olives, pepperonchinis, mushrooms, and anchovies. Place in a food processor and pulse about five times. Remove mixture in bowl and fold in mayonnaise, salt and pepper. To make patties combine ground chuck with salt and pepper, handling the meat as little as possible to avoid compacting. Divide evenly into six patties. Brush rack with oil. Cut each end of Italian loaf to make a bun that fits the size of each patty. Slice buns in half. Lightly toast each cut side of the buns. Spread a 1/2 cup total of tapenade mayonnaise over both the cut sides of the buns. Place one rommaine lettuce leaf on the bottom half of each bun. Place patties on grill rack and cook for four minutes. As the patties are cooking, place the slices of salami and prosciutto on rack. Grill on both side until slightly crisp. Flip patties over and layer with a slice of grilled salami, slice of grilled proscuitto, sprinkle 1 tabelspoon of parmigianno-reggiano and finish with a slice of provolone cheese. Cook patties for another four minutes. Assemble burgers by placing patties on the roamine leaf. Add bun tops and serve. Preparation time is about one hour.


The one thing I enjoy about bugers, is when you have flavors on the side that enhance the beef insted of incorporating those flavors into the beef.