italian sub-burger
Used this recipe to compete in the Bull Burger Battle...my first contest...6th place
prep time
30 Min
cook time
15 Min
method
Grill
yield
6 serving(s)
Ingredients
- 2 pounds 85% fresh ground chuck
- 4 1/2 ounces prosciutto
- 4 1/4 ounces genova salami
- 3 1/4 ounces capacolla (sweet)
- 2 - tomatoes
- 1 - red onion
- 1/4 - sweet onion
- 2 tablespoons evoo
- 3 tablespoons balsamic vinegar
- 3 tablespoons dijon mustard
- 2 tablespoons hot giardiniera
- 6 - brioche rolls
- 1 - head romaine lettuce
- 1 cup mayonnaise
- 1 - bulb roasted garlic
- 6 slices provolone cheese
How To Make italian sub-burger
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Step 1Grind all 3 deli meats(you can use a food processor but be careful not to turn the meats into a paste), then mix thoroughly into Ground Chuck.
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Step 2Form 8 oz. Patties, roughly 1" thick
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Step 3Make Relish- Fine chop 1 tomato, onion, Giardiniera. Mix into bowl with EVOO, Balsamic and Dijon Mustard.
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Step 4Make Garlic mayo- Simply add roasted garlic to mayo an stir in.
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Step 5Cut Red onion into 1/4" slices, separate rings. Slice remaining tomato thinly to top burger. Clean Romaine for a leaf for each burger.
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Step 6Preheat Grill on high. Place patties on grill. wait 2 minutes, spin for grill marks and continue for 90 seconds. Flip and wait 90 seconds, spin and pay attention here...Place a red onion ring on burger, spoon in "Relish" to fill up ring and place slice of provolone over each ring...wait 90 seconds. (Hood DOWN during each interval)Remove patties and rest 5 minutes.
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Step 7Toast buns, spread garlic mayo on each. Place burger on bottom bun, add 2 slices tomato and lettuce, cover with top bun and enjoy! CAUTION- SUPER JUICY
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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