Muffuletta Stuffed Burger

Name: Muffuletta Stuffed Burger
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 lb ground chuck, or ground meat of choice (divided into 4 equal pieces; 1/4 lb each); 1/2 c stuffed olives, sliced, drained; 1/2 c black olives, sliced, drained; 1 carrot, shredded; 1 Tbsp capers, drained; olive oil, extra virgin; hard salami, sliced; mozzarella cheese, shredded; Everglades original seasoning or any all purpose seasoning of your choice; salt and pepper to taste; hamburger buns, or bread of choice, lightly toasted; lettuce leaves; tomato, sliced; Dijon mustard

By Diane Atherton
@DeeDee2011

This weeks sammie challenge included black olives and carrots. Olive mix and Muffuletta came to mind immediately. I wanted to do something different so why not stuffed burger with olive mix!

Very tasty juicy burger!

Hope you enjoy!

Blue Ribbon Recipe

This is one decadent burger! You have all the flavors of a muffuletta sandwich stuffed into a burger. Burger night in your house will never be the same once you serve these. They are fabulous! The Test Kitchen

Rating:

★★★★★ 4 votes5

Comments:

53 Comments

Serves:

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 lb

ground chuck, or ground meat of choice (divided into 4 equal pieces; 1/4 lb each)
1/2 c

stuffed olives, sliced, drained
1/2 c

black olives, sliced, drained
1

carrot, shredded
1 Tbsp

capers, drained
·

olive oil, extra virgin
·

hard salami, sliced
·

mozzarella cheese, shredded
·

Everglades original seasoning or any all purpose seasoning of your choice
·

salt and pepper to taste
·

hamburger buns, or bread of choice, lightly toasted
·

lettuce leaves
·

tomato, sliced
·

Dijon mustard
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How to Make Muffuletta Stuffed Burger

Step-by-Step

NOTE: Everglade seasoning is an all-purpose seasoning very much like Lawry's seasoning. I personally like the Everglades. If you can not find it, you can use an all-purpose seasoning of your choice.
Combine stuffed green olives, black olives, carrots, and capers; pour just enough olive over veggies to barely cover. Store in a jar and refrigerate for a few hours. You can add cauliflower and peppers to this mixture if you desire.

NOTE: if you have olive mix on hand you can use in place of this.
Form 4 patties, 1/4 lb each. With the bottom of a round glass form a well in 2 of the patties. You will fill with olive mix.
Place a spoonful of olive mix into well of 2 patties, top with mozzarella and a slice of hard salami. Place 2nd patty on top and seal edges. Season patties with everglades, salt, and pepper.
In an iron skillet over a medium heat, fry 4 to 5 minutes on each side.
Serve on toasted bun or bread of choice with a little spicy dijon mustard, topped with lettuce and tomato.