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Beef Muffuletta Burger
- 1 recipe Cajun-Style Beef Sausage
- 8 ounces salami, diced
- 6 slices provolone cheese
- 1/2 cup olive tapenade
- 1/2 cup chopped giardinera
- 1 large sheepherder loaf, about 8 inches in diameter
- 2 cups shredded lettuce
- 2 large tomatoes, thinly sliced
- Prepare Cajun-Style Beef
Sausage (crumbles); add salami, mixing thoroughly but gently. Form
sausage mixture into 1 large burger patty, 8 to 9 inches in diameter and
3/4 inch thick. Place patty on grid over medium, ash-covered coals.
Grill, covered, 10 to 11 minutes (over medium heat on preheated gas
grill, 10 to 11 minutes) until instant-read thermometer inserted
horizontally into center registers 160 degrees F, turning once. Use 2
grill spatulas for easier flipping. During the last 2 minutes of
cooking, top patty with cheese and allow to melt.
- Meanwhile, combine tapenade and giardiniera in small bowl. Cut
sheepherder loaf in half horizontally. Scoop out extra bread from middle of
both halves, as desired. Toast loaf on grill for 2 to 3 minutes, if
desired. Line bottom of bread with lettuce and tomato; top with burger.
Top burger with tapenade mixture, close sandwich. Cut into 8 wedges.
- You may prepare 12 sliders instead of one large patty. Form twelve
2 1/2-inch diameter patties in step 1. Place patties on grid over
medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium
heat on preheated gas grill for the same time) until instant-read
thermometer inserted horizontally into center registers 160°F, turning
occasionally. During the last minute, top patties with cheese and allow
to melt. Continue with step 2.
Yield: 8 servings
Nutrition information per serving: 423 Calories; 20.6 g Total Fat; 8.2 g
Saturated Fat; 0.7 g Polyunsaturated Fat; 6.2 g Monounsaturated Fat; 0.1 g
Trans Fat; 77 mg Cholesterol; 1385 mg Sodium; 413 mg Potassium; 34 g Total
carbohydrate; 26 g Protein; 4.3 mg Iron; 4.4 mg Niacin; 0.3 mg Vitamin B6;
71 mg Choline; 2.6 mcg Vitamin B12; 4.5 mg Zinc; 17.8 mcg Selenium; 2 g
Recipe and photo credit (used with permission):
Texas Beef Team