The Feast of St. Joseph with Frizzle Salami

Ingredients

For the patties:

36 oz 85% ground chuck
1 cup freshly grated parmesan cheese
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried parsley flake
3/4 teaspoon onion powder
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
1 teaspoon kosher salt
2 1/2 tablespoons Colavita Extra Virgin Olive Oil

For the caramelized onions:

2 large sweet onions, peeled and cut in to wedges
3 cloves garlic, roughly chopped
2 tablespoons Colavita Extra Virgin Olive Oil
1/2 teaspoon salt

For the roasted red peppers:

3 large red peppers

For the Pepperoncini Aoili:

1/2 cup drained and chopped Italian Pepperoncini
1/2 cup good quality mayonnaise
1 teaspoon lemon zest
1/2 teaspoon granulated garlic

For the wine sautéed kale:

2 tablespoons Colavita Extra Virgin Olive Oil, divided
3/4 pound kale, washed, stemmed, ribs removed and leaves coarsely chopped
1/4 cup water
One tablespoon Sutter Home Cabernet Sauvignon
1/8th teaspoon crushed red pepper flakes
1/4 teaspoon salt

For the frizzled salami:

1/2 pound very thinly sliced hard salami, cut in to 1/16th inch strips.

For the Feast of St. Joseph:

2-traditional loaves ciabatta bread
2 tablespoons vegetable oil for brushing grill racks
6 slices provolone cheese
2 tablespoons Colavita Extra Virgin Olive Oil

Instructions

Place chuck in a large bowl and sprinkle with grated parmesan cheese.

In a small bowl, combine garlic, parsley, onion powder, oregano, thyme and salt. Sprinkle seasoning over chuck and then drizzle with olive oil. Gently mix with hands to combine and shape in to 6-4" square patties.

Cover lightly and refrigerate until 20 minutes before ready to cook burgers. When ready to cook remove burgers from refrigeration and allow meat to warm slightly at room temperature.

Next, prepare the caramelized onions:

Preheat grill to medium. Place wedged onions and garlic on a double layer of heavy duty foil, big enough to seal in to a pouch. Sprinkle with olive oil and salt and seal pouch, making a small hole in the top of the packet to allow steam to escape.

Cook for one hour, shaking and/or stirring occasionally to prevent scorching. Keep warm.

Meanwhile, prepare the roasted red peppers:

Place three large red peppers on the grill. Turn peppers frequently until they are charred and blistered on all sides. Remove from grill and place in a paper bag and close firmly. Allow peppers to rest of 15 minutes in the bag, peel off the blackened skin and stem, seed and slice the peppers. Set aside.

In a small bowl, combine pepperoni, mayonnaise, lemon zest and garlic. With an immersion blender, process mixture until smooth. Refrigerate until ready to use.

For the wine sautéed kale:

On the grill, over medium heat in a large Dutch oven, heat 1 tablespoon Colavita olive oil until shimmering. Add kale and cook, tossing with two large spoons, until kale is bright green, one to two minute. Add water and cover stirring occasionally for 10 minutes or until kale is tender. Push greens to one side of the Dutch oven, add remaining tablespoon of oil, Sutter Home Cabernet Sauvignon, red pepper flakes and salt and cook until pepper is fragrant, about 30 seconds. Remove from heat and keep covered until ready to use.

For the frizzled salami:

Place salami strips in an preheated fire proof non stick skilled on the grill. Heat salami until crispy and browned, stirring frequently to prevent over browning. When browned and crispy, drain on paper towel lined plate until ready to use, tossing to remove excess oil.

Slice two traditional Italian ciabatta loaves in half horizontally and remove excess soft bread from the loaf, to within 1/2" of the crust. Place halves back together and cut loves in to 6 -4" segments. Set aside.

Increase grill heat to medium high and brush grill rack with vegetable oil. Place the patties on the rack, close the grill cover and cook, turning burgers only once. Cook 5 to 6 minutes on each side (for medium rare) and place the provolone cheese on the burgers during the last 3 minutes of grilling.

Lightly brush interior of loaves with olive oil and place on the grill, oil side down. Grill until lightly toasted during the last 5 minutes of cooking the burger.

To Assemble:

Spread 1/2 tablespoon pepperonici aioli on the grilled sides of the sliced ciabatta
Evenly distribute the caramelized onions on each of the bottoms of the bread, on to of the aioli.
Top with cheese covered burger.
Place the roasted pepper slices evenly on top of the cheese
Top peppers with one tablespoon each of the wine sautéed kale and then top kale with an equal amount of roasted peppers and then with an equal amount of the the salami frizzles. Replace top of ciabatta, slice on the diagonal and serve.