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Muffaletta Burger with Olive Salad

This recipe was inspired by a trip I made to New Orleans many years ago. Someone suggested that I try a muffaletta sandwich - I'd never seen or tried a sandwich like it - wow!

Ingredients 

Olive salad:
1/2 cup finely chopped pimento-stuffed green olives
1/2 cup finely chopped pitted Kalamata olives
1/2 cup finely chopped drained cocktail onions
1/2 cup finely chopped roasted red peppers
3 tablespoons capers
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced garlic
2 teaspoons oregano
1 1/2 teaspoons coarse ground black pepper
1 1/2 teaspoons celery seed
Patties:
2 pounds ground chuck
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon plus 1 teaspoon minced garlic
1 1/2 teaspoons coarse ground black pepper
1 teaspoon celery seed
1 teaspoon sea salt
Vegetable oil, for brushing the grill
12 slices Genoa Salami
6 slices Provolone Cheese, halved
12 – 3/4“slices Italian bread
6 slices Mortadella, folded to fit bread

Instructions 

• Prepare a medium-high fire in the charcoal grill, or preheat a gas grill to medium-high. • To make the olive salad, in a medium bowl, mix together the green olives, Kalamata olives, cocktail onions, red peppers, capers, parsley, garlic, oregano, black pepper, and celery seed. Combine evenly and set aside, stirring occasionally. • To make the patties, spread the chuck out in a large shallow pan. Sprinkle evenly with parsley, garlic, black pepper, celery seed, and sea salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and, with cupped hands, toss one portion of the meat back and forth, from hand to hand, to form a loose ball. Pat meat portion lightly on a flat surface to form a burger to fit the shape of the bread. Press center of patty down with fingertips to create a slight indentation in the center of the patty. Repeat with remaining meat portions. • When the grill is ready, brush the grill with vegetable oil. Place the patties on the grill rack, cover, and cook, turning once, until done to preference, 4 to 6 minutes on each side for medium. During the last few minutes of cooking, place 2 slices of salami and 2 halves of 1 slice of provolone cheese evenly on each patty, and place bread slices on the outer edges of the rack to toast each side lightly, turning once. • To assemble the burgers, on one side of each toasted bread slice, spread 3 T. olive salad. Add 1 mortadella slice, 1 burger patty and equal portions of remaining olive salad. Add toasted bread slices on top and serve. Makes 6 burgers.

Comments 

I think this pairs well with Sutter Home Zinfandel.