Muffuletta Burgers

Muffuletta Burgers

The muffuletta is a nearly perfect meal. We think these beef-and-pork burgers do well to improve on the classic.

Muffuletta Burgers
Makes 4
  • 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
  1. 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.
  2. 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
  3. 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.



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