Muffaletta Burger
Author: 
Recipe type: Direct heat
Serves: 4 to 6
 
Ingredients
  • For Burger:
  • 1 pound ground beef (85/15)
  • 1 pound ground pork (85/15), not extra lean
  • 1 teaspoon whole peppercorns
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • ¾ teaspoon ground white pepper or finely ground black pepper
  • ¼ teaspoon ground allspice (optional)
  • ⅛ teaspoon ground mace or nutmeg (optional)
  • Kosher salt
  • Sliced Provolone cheese
  • Sliced Black Forest ham
  • Sliced pepperoni, salami, or spicy salami
  • Toasted ciabatta buns
  • New Orleans Olive Salad (recipe follows)
  • Sliced pepperoncini
Instructions
  1. Crumble ground beef and pork into a large mixing bowl. Lightly toss to mix. Place peppercorns on a cutting board and press down on them using a heavy-bottom pot to coarsely crack. Put cracked peppercorns in a small bowl and stir remaining seasonings, except salt, until well-blended. Add half of the spice blend to the meat and gently toss to mix. Add remaining spices and divide meat into 6 even amounts. Form into balls and press into patties.
  2. Set up grill for direct cooking over medium-high to high heat. Brush and oil grates before cooking. Grill burgers on hot grill for 4 to 6 minutes per side until firm to the touch (not hard) and the juices run clear. Top with a slice of provolone cheese during the final minute of cooking. Since these burgers contain ground pork, the internal temperature of the burgers should be 155°F to 160°F before removing from the grill. Let rest, tented with foil for 5 minutes before serving.
  3. While burgers rest, toast the buns and then generously spread the bottom bun with olive salad. Top with slices of ham and salami, maybe another slice of cheese ;-) and the burger. Add another big spoonful of spread, sliced pepperoncini, and top with the bun... Enjoy!!!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/elevate-your-tailgate-muffaletta-burger/