The muffuletta is a nearly perfect meal. We think these beef-and-pork burgers do well to improve on the classic.
- 1 pound ground chuck
- ⅓ pound ground pork
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon vegetable oil
- 8 slices provolone cheese
- 4 sesame seed hamburger buns, halved and toasted
- 1 cup Italian olive salad*
- 12 thin slices hot capicola
- 6 thin slices mortadella, cut in half
- 6 thin slices Genoa salami, cut in half
- In a large bowl, gently combine beef and pork. Divide mixture into 4 portions, and shape into 4-inch patties (about ½ inch thick). Sprinkle both sides with salt and pepper.
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add patties; cook until browned, 3 to 4 minutes. Turn patties, and cook until browned and an instant-read thermometer inserted in center registers 160°, 5 to 7 minutes. Top each with 2 slices cheese, and cook until cheese is melted, about 2 minutes
- On bottom half of each bun, place 2 tablespoons olive salad. Top with patties. Arrange capicola, mortadella, and Genoa salami on patties, folding to fit. Top each with 2 tablespoons olive salad. Cover each with top half of bun. Serve immediately.
*We used Boscoli Italian Olive Salad.