italian sub-burger

BadDonkey avatar
By Nick Iodice
from McHenry, IL

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

serves 6
prep time 30 Min
cook time 15 Min
method Grill

Ingredients For italian sub-burger

  • 2 lb
    85% fresh ground chuck
  • 4 1/2 oz
    prosciutto
  • 4 1/4 oz
    genova salami
  • 3 1/4 oz
    capacolla (sweet)
  • 2
    tomatoes
  • 1
    red onion
  • 1/4
    sweet onion
  • 2 Tbsp
    evoo
  • 3 Tbsp
    balsamic vinegar
  • 3 Tbsp
    dijon mustard
  • 2 Tbsp
    hot giardiniera
  • 6
    brioche rolls
  • 1
    head romaine lettuce
  • 1 c
    mayonnaise
  • 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! CAUTION- SUPER JUICY

Categories & Tags for Italian Sub-Burger:

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