Muffaletta Cheeseburger
Olive salad piled high on a toasted Ciabatta bun. Topped with a scrumptious burger and layers of Italian meats and cheeses. What do you call it? Besides delicious…
You know how much we love burgers around here. We have even been called the King and Queen of burgers so it probably comes as no surprise that we are thrilled to be partnering with Wisconsin Milk Marketing Board to bring you this fabulous cheeseburger and giveaway.
It’s all part of the Cheese & Burger Society’s Name That Cheeseburger Giveaway where you can win some great prizes if the name you come up with for this amazing burger is chosen as this week’s winner!
Contest details below the recipe
Thinking of an unique burger that is spectacular and a sight for sore eyes is pretty easy when you have a passion for it. I have been so in love with a sandwich I had in New Orleans called the Muffaletta, that I can not get it out of my mind this summer.
So I took all of the fabulous flavors of the olive salad and Italian meat and cheeses and crafted this fantastic burger. Incorporating some of my favorite flavors into this amazing burger recipe was not the hard part. The really challenging part was only eating one burger.
3 varieties of olives, red peppers and Italian pickled vegetables are tossed with a seasoned oil and vinegar dressing to create this grand slam of an olive salad. It becomes more flavorful at it sits, so feel free to make it the day before.
A perfectly cooked burger is just the beginning of the meat and cheese-a-palooza going on here. Genoa salami, capicolla and mortadella are layered with Wisconsin provolone and Wisconsin mozzarella to create a cornucopia of burger and Italian flavors. You are going to go nuts over this one!
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Enjoy!
With love, from our simple kitchen to yours.
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Muffaletta Burger (Italian Cheeseburger Recipe)
Equipment
Ingredients
Olive Salad
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons jarred minced garlic, about 2 cloves
- 1 tablespoon dried Italian seasoning
- 1/2 cup canned black olives, chopped
- 1/2 cup jarred Spanish olives, chopped
- 1/2 cup jarred Kalamata olives, chopped
- 1 8 ounce jar roasted red peppers, drained and chopped (about 3/4 cup)
- 1 8 ounce jar Italian mix giardiniera, drained and chopped (about 1 cup)
Cheeseburgers
- 2 pounds 80% lean ground chuck, formed into 4 patties (8 ounces each)
- 1/2 teaspoon kosher salt
- 8 deli slices Wisconsin provolone cheese
- 8 deli slices Wisconsin mozzarella cheese
- 4 medium-thick deli slices Genoa salami
- 4 medium-thick deli slices capicola, Italian ham
- 4 medium-thick deli slices mortadella
- 4 bakery ciabatta buns, sliced in half
Instructions
- MAKE THE OLIVE SALAD DRESSING: In a medium bowl, whisk together 1/4 cup extra virgin olive oil, 1/4 cup red wine vinegar,2 teaspoons jarred minced garlic, and 1 tablespoon dried Italian seasoning. Whisk for about 30 seconds, until the dressing looks cloudy and golden and a sharp, tangy garlic aroma rises from the bowl.
- FINISH THE OLIVE SALAD: Add 1/2 cup canned black olives, 1/2 cup jarred Spanish olives, 1/2 cup jarred Kalamata olives, the 1 8 ounce jar roasted red peppers, drained and chopped (about 3/4 cup), and the 1 8 ounce jar Italian mix giardiniera, drained and chopped (about 1 cup) to the bowl. Toss for about 1 minute, until every piece glistens with dressing and you see the reds, greens, and purples evenly mixed. Cover and refrigerate for 30 minutes so the briny, herby flavors soak in. The salad tastes even better the longer it chills.
- HEAT THE GRILL: Preheat the grill to high with the lid closed for about 10 to 15 minutes. The grill is ready when you hear a soft roar from the burners, the thermometer reads 450 to 500 degrees F, and you feel strong heat when you hold your hand 5 inches above the grate for only 2 seconds.
- SEASON THE PATTIES: Sprinkle the 4 ground chuck patties with 1/2 teaspoon kosher salt, splitting the seasoning evenly across both sides of each patty.
- GRILL THE FIRST SIDE: Place the patties on the hot grate. Listen for a loud, steady sizzle the moment they touch. Close the lid and grill for about 3 minutes, until the bottoms turn deep brown with dark char lines.
- FLIP AND FINISH: Flip the patties with a spatula and grill for about 5 minutes more, until juices bead on top and an instant-read thermometer pushed into the center of a patty reads 160 degrees F. That is the safe temperature for ground beef, and these big half-pound patties stay juicy because of the 80% lean chuck.
- MELT THE CHEESE: During the last minute on the grill, lay 2 of the 8 deli slices Wisconsin provolone cheese and 2 of the 8 deli slices Wisconsin mozzarella cheese on each patty and close the lid. Watch for the edges of the cheese to soften, droop, and turn glossy, about 1 minute.
- TOAST THE BUNS AND REST THE BURGERS: Move the patties to a plate and let them rest for 5 minutes so the juices settle back into the meat. While they rest, place the ciabatta buns cut-side down on the grill for about 1 minute, until the edges turn golden and a toasty bread aroma rises.
- BUILD THE BURGERS: Spoon 1/4 cup of olive salad onto each bottom bun, spreading it to the edges so every bite gets that briny crunch. Set a cheesy patty on top. Layer 1 of the 4 medium-thick deli slices Genoa salami, 4 medium-thick deli slices capicola, and 4 medium-thick deli slices mortadella, then crown with the top bun. Press down gently and listen for the soft crackle of the toasted 4 bakery ciabatta buns.
- SERVE: Serve the burgers right away while the cheese is still melty and the patties are hot and juicy. Tangy olive salad in every bite makes this burger taste like New Orleans on a bun.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
CONTEST CLOSED
Every Monday through the end of August Wisconsin Cheese and The Cheese & Burger Society
will be launching a new giveaway contest. From a Weber grill to
authentic Green Bay Packers gear, it’s eight weeks of prizes to get you
in prime shape for football season. But above all, visit https://www.CheeseAndBurger.com to enter the Green Bay Packers Football Sweepstakes for a chance to win an all-inclusive trip for two to a Packers game at Lambeau Field.
This week the Cheese & Burger Society is giving away a portable Weber Grill and official Cheese & Burger Society Swag!
To enter, suggest your most creative name for the cheeseburger as a comment over on the Cheese & Burger Society Facebook page today through Sunday August 10th and you could be chosen as our winner!
How to Enter: Visit the Cheese & Burger Society Facebook page and leave a comment on the “Hello my name is _____” post with your cheeseburger name suggestion.
Official Rules:
- Entrants must be U.S. residents.
- Entries are limited to one per household.
- One entry will be chosen at random.
- Entry period ends Sunday, August 24th, at 5 p.m. EST.
- The winner will be chosen and announced within the same Facebook post on Monday, August 25th, 2014.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
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