C’est Bon Creole Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

Louisiana’s food is a blend of many cultures—Italian, Spanish, French, African, Acadian—just as this burger is a myriad of flavors and cultures,The burger is influenced in part by the traditional muffuletta sold at local New Orleans grocery stores and Creole influences of spicy foods and fresh vegetables.


2 ½ pounds ground chuck (85% lean)
4 ounces shredded Romano Cheese
6 ounces prepared roasted red pepper pesto
3 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon salt
3 tablespoons fresh minced basil
2 tablespoons vegetable oil
6 ounces thin sliced pancetta
6 ounces thin sliced, pepper coated salami
6 slices Provolone cheese
6 Italian rolls, split
3 tablespoons Creole mustard
3 tablespoons mayonnaise
½ tablespoon prepared horseradish
6 red tipped curly lettuce leaves
6 (1/4 inch) slices Creole tomatoes
8 ounces prepared olive salad, drained of excess oil


Prepare grill with a cover to medium high heat..

In a large bowl, combine the ground chuck, Romano cheese, roasted red pepper pesto, garlic, red pepper flakes, salt and basil. 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.
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 3 – 4 minutes, or until cooked to your preference.
During the last few minutes of grilling, top each patty with a slice of pancetta, salami and provolone cheese to melt the cheese. 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 Creole mustard, mayonnaise, and horseradish. Spread both sides of each of the toasted rolls with the mixture.
To assemble the burgers, on each bottom bun layer a lettuce leaf, a slice of tomato, burger patty with pancetta, salami, and Provolone cheese, and equal amounts olive salad. Add the roll tops and serve.
Serves 6