Recipe courtesy of Erika Wasielewski

Muffaletta Burger

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 6 servings
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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

Olive Salad:

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


  1. Preheat grill to medium-high heat. Brush grill with melted butter.
  2. 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.
  3. 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.

Olive Salad:

  1. Combine all ingredients in a large bowl. Refrigerate until ready to use.