RECIPES: Recipe Details

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New Orleans Italian Muffalatta Burger

If you hear the name New Orleans, many things come to mind, Katrina, Mardi Gras, Jazz Fest and fabulous FOOD! While I am actually Canadian my husband is from the great southern state of Louisiana and through my good fortune has introduced me to many wonderful new foods and flavors. During a summer visit to New Orleans this year I was pondering the idea of entering your contest (being a huge fan of last years show)and came up with the enclosed creation based upon one of the best sandwiches in the world. We have tested the burgers on many native cajuns in the recent weeks and think we have a real success on our hands. See what you think and enjoy the flavor of New Orleans. C'est le bon temps roulez!!!!!

Ingredients 

Patties:
1 ½ lbs. fresh ground chuck preferably 80/20
½ lb. Hot Italian sausage (w/o casing)
1 tsp. salt ½ tsp. black pepper
2 tblsp. Sutter Home Cabernet Sauvignon
1 tsp. Italian Seasoning Blend
vegetable oil for grill
Toppings:
6 slices baked Virginia Ham
12 slices Genoa Salami
6 slices Provolone Cheese
6 slices Mozzarella Cheese
2 cups Italian Olive Salad (purchased or homemade)
6 round crunchy french rolls
oil from Olive Salad

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the ground chuck, hot Italian sausage, salt, pepper, Cabernet Sauvignon and Italian seasoning in large bowl. Handling the meat as little as possible to avoid compacting, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the french rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. While the burgers are cooking, wrap sliced ham and sliced salami into individual foil packets and place on grill after the burgers are flipped the first time. Meanwhile, split the rolls. Dip a basting brush in olive salad to coat the brush with olive oil, brush lightly on top and bottom cut sides. When ready, remove patties and foil packets from grill and place prepared rolls on grill, oil side down, to toast lightly. To assemble the burgers, spread 2 tablespoons of olive salad on the bottom of the rolls. On each roll bottom, place a hamburger patty, 2 slices of warmed salami, 1 slice of warmed ham, 1 slice of provolone, 1 slice of mozzarella cheese, and add one more Tablespoon of olive salad on top of the cheese. Add the roll tops and serve.

Comments 

The Olive Salad may or may not be readily available in all grocery stores. You can also make your own Olive Salad although to be successful in flavor it should really marinate for at least 24 hours which is why I used purchased Olive Salad in my recipe. To make your own Olive Salad here is my recipe: OLIVE SALAD 1 1/2 cups large green pimiento stuffed olives 1/2 cup large black greek pitted olives 1 Tbsp. capers 2 tsp. minced garlic 2 Tbsp. parsley, finely chopped 2 Tbsp. celery, finely chopped 1 tsp. black pepper 1 tsp. oregano 1 tsp. celery seeds 1 - 1 1/2 cups extra virgin olive oil Directions: Crush and roughly chop olives, mix together with the rest of the ingredients except oil. Pour olive oil to cover, seal and let marinate for at least 24 hours.