Bon Temps Muffuletta Burgers (revised)
2 ½ pounds ground chuck (85% lean)
6 ounces shredded Romano Pecorino Cheese
6 ounces Genoa Salami, diced
3 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon crushed black pepper
2 tablespoons fresh minced rosemary
2 tablespoons vegetable oil
6 slices Provolone cheese
6 slices Fontina cheese
6 Italian rolls, split
3 tablespoons Dijon mustard
3 tablespoons roasted red pepper pesto
6 red tipped curly lettuce leaves
6 (1/4 inch) slices Creole tomatoes
¾ cup prepared olive salad
Prepare grill to medium high.
In a large bowl, combine the ground chuck, Romano Pecorino cheese, diced salami, garlic, red pepper flakes, salt, pepper and rosemary. With your hands or a large spoon, gently mix well, handling the meat as little as possible to prevent compacting it. Form into 6 equal-sized patties sized to fit the buns.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until the bottoms are brown, about 5 minutes. With a spatula, turn over the patties and cook an additional 4 minutes, or until cooked to your preference.
During the last few minutes of grilling, top each patty with a slice of provolone cheese and a slice of Fontina cheese to melt. Place the Italian rolls, cut side down, on the outer edges of the grill rack to toast lightly.
In a small bowl, whisk together the Dijon mustard and roasted red pepper pesto. Spread the cut sides of the rolls with the Dijon-pesto mixture. To assemble the burgers, on each bottom bun layer a lettuce leaf, a slice of tomato, burger patty with melted cheeses, and 2 tablespoons olive salad. Add the roll tops and serve.