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Beef Muffuletta Burger


Beef Muffuletta Burger

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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 Fiber

Recipe and photo credit (used with permission): Texas Beef Team