Italian Sub-Burger

Nick Iodice


Used this recipe to compete in the Bull Burger first contest...6th place


☆☆☆☆☆ 0 votes

30 Min
15 Min


Add to Grocery List

  • 2 lb
    85% fresh ground chuck
  • 4 1/2 oz
  • 4 1/4 oz
    genova salami
  • 3 1/4 oz
    capacolla (sweet)
  • 2
  • 1
    red onion
  • 1/4
    sweet onion
  • 2 Tbsp
  • 3 Tbsp
    balsamic vinegar
  • 3 Tbsp
    dijon mustard
  • 2 Tbsp
    hot giardiniera
  • 6
    brioche rolls
  • 1
    head romaine lettuce
  • 1 c
  • 1
    bulb roasted garlic
  • 6 slice
    provolone cheese

How to Make Italian Sub-Burger


  1. Grind 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.
  2. Form 8 oz. Patties, roughly 1" thick
  3. Make Relish- Fine chop 1 tomato, onion, Giardiniera. Mix into bowl with EVOO, Balsamic and Dijon Mustard.
  4. Make Garlic mayo- Simply add roasted garlic to mayo an stir in.
  5. Cut Red onion into 1/4" slices, separate rings. Slice remaining tomato thinly to top burger. Clean Romaine for a leaf for each burger.
  6. Preheat 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.
  7. Toast buns, spread garlic mayo on each.
    Place burger on bottom bun, add 2 slices tomato and lettuce, cover with top bun and enjoy!

Printable Recipe Card

About Italian Sub-Burger

Course/Dish: Burgers
Main Ingredient: Beef
Regional Style: American
Hashtags: #burger, #Italian sub

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