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  2. Beef Muffuletta Burger

Beef Muffuletta Burger

This is one big burger! Enjoy the flavors of a traditional Muffuletta sandwich in a burger meant to share.

Cook Mode

Ingredients:

  • 1 recipe Cajun-Style Beef Sausage
  • 8 ounces salami, diced
  • 6 slices provolone cheese
  • 1/2 cup olive tapenade
  • 1/2 cup chopped giardinera
  • 1 large sheepherder loaf, about 8 inches in diameter
  • 2 cups shredded lettuce
  • 2 large tomatoes, thinly sliced

Cooking:

  1. Prepare Cajun-Style Beef Sausage; add salami, mixing thoroughly but gently. Form sausage mixture into 1 large burger patty, 8 to 9 inches in diameter and 3/4 inch thick.  Place patty on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, 10 to 11 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning once. Use 2 grill spatulas for easier flipping. During the last 2 minutes of cooking, top patty with cheese and allow to melt.
    2. Cook's Tip:

    Cajun-Style Beef Sausage: Combine 1 pound Ground Beef (93% or leaner), 1 tablespoon liquid smoke, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground red pepper, 1/4 teaspoon ground black pepper and 1/4 teaspoon dried thyme leaves in a large bowl mixing lightly but thoroughly.

    Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  2. Meanwhile, combine tapenade and giardiniera in small bowl. Cut shepherd loaf in half horizontally. Scoop out extra bread from middle of both halves, as desired. Toast loaf on grill for 2 to 3 minutes, if desired. Line bottom of bread with lettuce and tomato; top with burger. Top burger with tapenade mixture, close sandwich. Cut into 8 wedges.

Alternate Cooking Method:
  1. You may prepare 12 sliders instead of one large patty. Form twelve 2-1/2-inch diameter patties in step 1. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill for the same time) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. During the last minute, top patties with cheese and allow to melt. Continue with step 2.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!