RECIPES: Recipe Details

Rate This Burger 
No votes yet

Muffaletta Burger

Ingredients 

Muffaletta Topping:
1 ½ cup crimini mushrooms – rough chopped
½ cup roasted red peppers – rough chopped
½ medium Red onion – rough chopped
2 cloves garlic – chopped
½ cup fire roasted tomatoes – aprox. ½ of an 8 oz can
3 TBS red wine vinegar
3 TBS Sutter Home Merlot wine
2 TBS of Colavita Olive Oil to saute in
Burgers:
1/2 medium Red onion – finely chopped
2 oz. Italian spicy salami - diced
3 lbs. Ground chuck
½ cup fire roasted tomatoes – aprox 1/2 of an 8 oz can drained
3 TBS Fennel seeds crushed
1 tsp. pepper
Colavita Olive Oil for the sautéing of the muffaletta topping & the brushing of the grill racks
6 French semi-hard Rolls from the bakery, sliced in half horizontally, with top slightly hollowed out
6 tsp. of Grey Poupon Dijon Mustard
6 slices of Provolone Cheese

Instructions 

Step by Step Instructions – Muffaletta Topping: Start the grill and preheat (15 mins) to a temperature of 300 to 350 degrees. Rough chop the 1 ½ cups of crimini & place into small grill sauté pan Rough chop ½ cup roaster red peppers & place into small grill sauté pan Rough chop ½ medium red onion & place into small grill sauté pan Chop 2 garlic cloves and place into small grill sauté pan Place ½ cup fire roasted tomatoes into small grill sauté pan Add 3 TBS red wine vinegar, 3 TBS Sutter Home Merlot wine & 2 TBS of Colavita Olive Oil into the small grill sauté pan. Stir and place on the grill over low heat (aprox. 300 to 350 degrees) Close grill cover checking & stirring every 5 to 10 mins. Until sautéed & all the flavors marry. Set aside to top burgers. Burgers: Finely chop ½ of a medium red onion and place it into a large mixing bowl. Dice 2 oz. Sopressato Italian spicy salami) and add it to the mixing bowl. Add the 3lbs. of ground chuck to the mixing bowl. Drain the ½ a can of fire roasted tomatoes & add to the mixing bowl. Crush the 3 TBS of fennel seeds & add them to the mixing bowl. Add the 1 tsp. to the mixing bowl. Mix all ingredients well. Separate the mixture into 6 equal parts and form into patties. Grease the grill racks with the Colavita Olive Oil. Start the grill and preheat (15 mins) to a temperature of 450 degrees. Place burgers onto the grill and close the lid, let cook 4 to 5 mins. Turn the burgers to create grill marks & cover, cook another 3 to 4 mins. Flip burgers, cover and cook 3 to 4 mins. Turn burgers to create grill marks, cover & cook another 3 to 4 mins. During the last 2 mins, place a slice of provolone on each burger to melt the cheeses. Remove the burgers as soon as they are done. Slice the French rolls horizontally and slightly hollow out the tops, keeping tops with their partners and lightly toast the buns. Remove from heat and prepare to plate your burgers. During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees. To plate: Place the bottom of the roll on the plate, add spread each bottom with 1 tsp. Grey Poupon Dijon Mustard, then place 1 slice of Smoked Provolone Cheese on each. Top the bottom of the roll with the burger. (Hollowing out the tops slightly allows it to hold more Muffaletta topping) Spoon 1/6th of the muffaletta topping onto the top of each roll. Place the lid of the bun on top and serve. 2006 – ToniLee

Comments 

Enjoy!