Muffaletta Burger Recipes

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MUFFALETTA BURGER



Muffaletta Burger image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 21

1/2 cup butter, melted
2 pounds ground beef
Kosher salt and freshly ground black pepper
1 1/2 cups olive salad, recipe follows
12 slices provolone
3/4 cup aioli (garlic mayonnaise)
6 hamburger buns
1 (13.4-ounce) bottle roasted red peppers, drained and coarsely chopped
1 (13.7-ounce) can quartered artichoke hearts, drained and coarsely chopped
1 cup green olives, without pimientos, coarsely chopped
1 cup kalamata olives, pitted and coarsely chopped
1/4 cup chopped yellow onion
2 tablespoons capers
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
1/4 teaspoon dried oregano
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 teaspoon fresh lemon juice
2 teaspoons extra-virgin olive oil

Steps:

  • Preheat grill to medium-high heat. Brush grill with melted butter.
  • Season ground beef with salt, pepper and other favorite seasonings. Form into 6 patties and grill, brushing with melted butter several times as burgers cook. Grill, turning once, to desired doneness, about 5 minutes per side for medium.
  • On bottom half of each roll, place 1/4 cup olive salad, followed by 2 slices provolone. Top with burgers. Spread 2 tablespoons aioli on each top bun half, and then place over burgers. Serve at once with your favorite frosty cold beverage.
  • Combine all ingredients in a large bowl. Refrigerate until ready to use.

MUFFALETTA BURGER



Muffaletta Burger image

Enjoy the flavors of a traditional Muffuletta stuffed into a burger. A blended chicken and bean patty is grilled and topped with provolone cheese and an olive spread for a little taste of southern comfort food. Serve with a side salad, with olive oil & vinegar dressing, for a complete meal.

Provided by Ontario Bean Growers

Categories     Burger

Time 1h

Number Of Ingredients 11

¼ cup mayonnaise (60 mL)
1 tsp garlic powder (5 mL)
1 (19oz) can white pea beans (navy beans), drained and rinsed (540 mL)
1 lb ground chicken (454 g)
⅓ cup seasoned breadcrumbs (80 mL)
1 egg
2 tsp Worcestershire sauce (10 mL)
1 tsp each salt and pepper (5 mL)
½ cup prepared olive tapenade or spread (125 mL)
8 slices provolone cheese
4 whole wheat ciabatta burger buns

Steps:

  • Preheat grill to 400ºF (205ºC).
  • In a small bowl mix together mayonnaise and garlic powder, set aside.
  • In a medium bowl, roughly mash white pea beans; add ground chicken, breadcrumbs, egg, Worcestershire sauce, salt and pepper. Using clean hands, mix well to combine. Form into 4 burger patties and refrigerate for 30 minutes.
  • Place chilled patties on the grill and cook 5-7 minutes per side or until meat thermometer registers 165°F (74°C).
  • Serve on ciabatta bun topped with 2 slices provolone cheese, 2 tbsp (30 mL) olive tapenade and 1 tbsp (15 mL) garlic mayonnaise.

Nutrition Facts : ServingSize 1 burger, Calories 853 calories, Sugar 3.7 g, Sodium 3463 g, Fat 53.4 g, SaturatedFat 14.4 g, TransFat 0.6 g, Carbohydrate 59.9 g, Fiber 10 g, Protein 47 g, Cholesterol 177 mg

MUST-HAVE MUFFALETTA BURGERS!



Must-Have Muffaletta Burgers! image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

12 slices Genoa or hard salami "bacon"
1 1/2 pounds good quality ground pork
1 small white onion, grated
2 medium garlic cloves, finely minced
2 teaspoons kosher salt
2 teaspoons Greek seasoning (recommended: Cavender's)
1/2 teaspoon freshly ground black pepper
8 slices provolone cheese
Creole mayo, recipe follows
4 kaiser rolls
Red onion, thinly sliced
Shredded iceberg lettuce
Good quality Italian olive salad, chopped (recommended: Boscoli brand)
3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Creole mustard (recommended: Zatarain's)
Pinch salt
Pinch freshly ground black pepper

Steps:

  • For Salami Bacon:
  • Preheat the oven to 350 degrees F. Line a heavy large baking sheet with aluminum foil.
  • Arrange 12 salami slices in a single layer on the baking sheet. Bake until the salami slices are browned (much like bacon), watching closely to ensure they brown evenly, about 10 minutes. They will crisp as they cool.
  • Transfer the salami bacon to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool.
  • For Burgers:
  • Combine the pork, onion, garlic, salt, Greek seasoning and black pepper in a large bowl and mix just until evenly combined, do not overmix). Form the meat mixture into 4 equal patties a little larger in diameter than the kaiser rolls, so that when they shrink after cooking they will fit the roll perfectly.
  • Heat a grill pan or outdoor grill to medium heat. Once the grill is hot, cook the burgers until the juices run clear and patties are firm to the touch, about 6 minutes per side. Do not overcook or the burgers will be dry and tasteless. Top each burger with 2 slices of the provolone cheese during the last 2 minutes of cooking to melt the cheese. Remove the burgers to a plate and tent with foil and allow to rest for a couple of minutes while you prepare the rolls.
  • Whisk all ingredients together in a small bowl.
  • To assemble the burgers:
  • Split the rolls in half and toast the cut surfaces lightly on the grill or in pan, just before the patties are done.
  • Spread Creole mayo on the bottom halves of the rolls and top with the burgers. Top each burger with 3 pieces of salami bacon, a thin slice of red onion, some lettuce, then a little of the chopped olive salad. Spread a little Creole mayo on the top half of each roll and cover the burgers. Press it down, grab some napkins, and ENJOY!!!!!

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