Muffaletta Burger (Italian Cheeseburger Recipe)

5 stars from 1 review

Muffaletta Burger (Italian Cheeseburger Recipe)

My Italian Cheeseburger is grilled to perfection and then piled high with toppings! Muffaletta inspired and full of deli meats and cheeses.

Author: Donna Elick

Servings:

Prep Time30

Cook Time10

Total Time40

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.

Notes

MAKE-AHEAD: The olive salad gets better as it sits. Make it up to 1 day ahead and keep it covered in the refrigerator.

STORAGE: Leftover olive salad keeps in an airtight container in the refrigerator for up to 2 weeks. It is wonderful on sandwiches, crackers, and pasta salad. Store leftover patties separately in the refrigerator for up to 3 days.

LEFTOVER OLIVE SALAD: This recipe makes about 3 cups of olive salad and the burgers use 1 cup. Plan on 2 cups left over for snacking and sandwiches all week.

CHEESE SUBS: Any deli provolone or low-moisture mozzarella works here. BelGioioso and Sargento both melt beautifully.

INGREDIENT TIP: Find jarred Italian mix giardiniera in the pickle and olive aisle at the grocery store.

Nutrition