Text 27613, 78 rader
Skriven 2012-07-28 16:26:00 av JIM WELLER (1:123/140)
Ärende: new 4
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Muffaletta Burgers
Categories: Sandwiches, Pickles, Groundmeat, Beef, Sausage
  Servings: 4

    1/2 c  chopped mixed green and
           black olives
      1 TB chopped capers
      3 TB chopped giardiniera 
      2 ts red wine vinegar
    1/4 c  extra-virgin olive oil
           Kosher salt and freshly
           ground black pepper
     18 oz freshly ground chuck
    1/4 lb sliced spicy capicola or
           ham
    1/4 lb sliced mortadella or
           bologna
    1/4 lb sliced pepperoni or salami
    1/4 lb sliced sharp provolone
           cheese
      4    hearty burger buns

When olive salad is good it becomes far more than a simple sandwich
topping; it becomes a catch all condiment that you can use to add
flavor to pretty much any savory dish you can think of. A sauce for
grilled chicken and fish. On pizzas. Pureed and used as a rub for a
roasted leg of lamb. Tomato sauces based on it for a kind of instant
puttanesca. So it was only a matter of time before it made it onto a
burger, and all I can say is: It's a pity that time didn't come
sooner.

There's no two ways about it: this guy is a fatty meat-bomb. But
that's the beauty of the olive salad—it's got enough briny, salty,
pickled flavors in it that it brightens up even the heaviest of
meals. You can tell yourself it does the same for your waistline.

Combine olives, capers, giardiniera, vinegar, and olive oil in a
medium bowl Mix to combine and season with salt and pepper. Set
aside.

Light one chimney full of charcoal. When all the charcoal is lit and
covered with gray ash, pour out and spread the coals evenly over
half of coal grate. Alternatively, set half the burners of a gas
grill to high heat. Set cooking grate in place, cover gill and allow
to preheat for 5 minutes. Clean and oil the grilling grate. 

Place burgers directly over hot side of grill and cook until well
charred, about 2 minutes. Cook on second side until well charred,
about 2 minutes longer. Transfer to cooler side of grill. Divide
capicola, mortadella, salami, and provolone evenly over burgers,
cover, and continue to cook until burgers register 125 F to 130 F on
an instant read thermometer for medium rare, about 5 minutes total,
or 135 F to 140 F for medium, about 6 minutes total. Transfer to a
large plate and tent with aluminum foil.

Toast buns directly over hot side of grill until browned, about 30
seconds. Divide olive salad evenly between top and bottom buns.
Place bottom buns on a cutting board. Top with meat-topped burger
patty. Close sandwich and serve.

J. Kenji Lopez-Alt

  From: Serious Eats                    
 
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Cheers

YK Jim


... I guess anyone can have a show on the Food Network these days.

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