1 Video | Photo: The Ultimate Salami Burgers Recipe
Ingredients
- 1 1/4 pounds 80-percent ground beef
- 3/4 pound ground pork
- 1/3 cup dry red wine
- 1/2 onion
- 1 teaspoon dried oregano or marjoram
- 2 large cloves garlic, finely grated or minced
- 1 fresh chile pepper, finely chopped, or 2 teaspoons red pepper flakes
- A handful of grated Pecorino
- Freshly ground pepper
- EVOO, for drizzling
- Salt
- 8 slices hard salami or Genoa salami (sliced not too thin)
- 4 slices provolone (sliced not too thin)
- 1 cup giardiniera (Italian pickled vegetables), drained and finely chopped or pulsed in a food processor
- 4 large kaiser rolls, or 12 small rolls for sliders
- Quick Marinara Sauce, for topping, recipe follows
Directions
Preheat the oven to 350 degrees F.
Put the ground beef and pork in a large bowl and douse with the wine. Grate 3 to 4 tablespoons onion directly into the bowl to catch the juices. Add the oregano, garlic, chile, cheese, 1 tablespoon pepper and a drizzle of EVOO. Mix until just combined. Shape into 4 large patties or 12 small patties for sliders. Make an indentation in the center of each patty to help them cook evenly and prevent them from puffing up. Sprinkle with a little salt.
Arrange the salami slices on a rack set over a rimmed baking sheet. Bake until they crisp up a bit, about 10 minutes. Let cool.
Heat a heavy griddle or cast-iron skillet over medium-high heat. Add the patties and cook, turning occasionally, about 10 minutes for regular ones and 6 minutes for sliders. Top with the provolone and cook until melted.
Spread some of the giardiniera relish on the bottom halves of the rolls and top with the patties. Top with the salami and some Quick Marinara Sauce. Cover with the top halves of the rolls.
Quick Marinara Sauce:
- 2 tablespoons EVOO
- 2 cloves garlic, grated or minced
- 1 fresh chile pepper, finely chopped
- 1/4 onion, grated
- 1/4 cup dry red wine
- One 14-ounce can crushed tomatoes
- 1/2 teaspoon dried oregano or marjoram
- A few fresh basil leaves, lightly torn
- A few sprigs fresh thyme, leaves stripped and finely chopped
- Kosher salt and freshly ground pepper
Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, chile and onion and cook, stirring, 1 to 2 minutes. Add the wine and cook 30 seconds. Add the tomatoes, oregano, basil and thyme. Season with salt and pepper. Simmer over low heat until thickened.
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By Mmmm....Num, nums!
Boise, ID
on April 25, 2013
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Ridiculously delicious! I served these open face on some warm slices of ciabatta bread, yum! You can totally taste the wine in every bite.
By pams_12817878
E. Freetown, NY
on August 08, 2012
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This recipe is amazing, and my entire family loved them - which is a BIG plus with me. All the flavor layers go nicely together. My store did not have chile peppers so I substituted Jalapenos in the meat mixture and sauce. Also since my family does not like the traditional Giardiniera, I created my own mixture at our grocers olive bar using marinated mushrooms and artichokes, roasted peppers, a few olives, and a few sun dried tomatoes coarsely chopped in my food processor - this mixture was a big hit. When all assembled it was picture perfect
By MrsAP
Oklahoma City, OK
on October 03, 2011
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These were fantastic. I did not use the relish or make the sauce, just used regular burger toppings. They are super spicy so if you don't like that, cut back on the red peppers. Also, make sure you use thick salami and provolone or else they will be moot points on the burgers.
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