Chicago Style Italian Sub Burger
3 oz. Prosciutto
1/2 lb slab Sopressata Salami
2 lbs fresh Ground Chuck
1 ½ tsp. Kosher Salt
¾ tsp. fresh ground Black Pepper
2 c. homemade or bottled Giardiniera (Italian pickled vegetables)
2 Tbsp. Colatta Extra Virgin Olive Oil
½ lb (6 slices) Provolone
6 bakery-fresh Kaiser Split Rolls
6 tsp. Hellmann’s Canola Mayonnaise
3 leaves Romaine Lettuce
1 large Tomato, medium sliced
1 med. Red Onion, sliced very thin
2 tsp. Balsamic Vinegar
1 tsp. Oregano
Begin by placing the prosciutto and salami in the freezer for fifteen minutes. Preheat your grill to Medium High. After the prosciutto and salami have chilled, process or grind them up (a food processor will work, but a meat grinder – such as the attachment for a stand mixer – is ideal). Lightly and evenly mix the prosciutto and salami in with the ground chuck and form six equal patties. Sprinkle 1 tsp. of the kosher salt and all of the ground black pepper evenly over both sides of the patties.
Put the giardiniera in a food processor or blender with 1 Tbsp. of the extra-virgin olive oil and break it down into a mildly-chunky paste.
Use the remaining 1 Tbsp. olive oil to coat the grill grate. Place the patties on the grill over even heat and close the lid.
• Two minutes later, rotate each burger a quarter-turn and close the lid.
• One-and-a-half minutes later, flip the burgers and close the lid.
• Two minutes later, rotate each burger a quarter-turn.
• Place 2 heaping Tbsp. of giardiniera paste on each patty, cover each with a slice of provolone and close the lid.
• One-and-a-half minutes later, the cheese should be melted and browning slightly.
• Remove burgers from heat and place them on a platter.
As the burgers rest, open the split rolls and place the inside of each half down on the grill to toast. Once lightly toasted, remove the rolls from the grill (if using a gas grill, you may close the gas valve and turn the grill off at this point). Spread mayonnaise on the inside of each half of the toasted roll. Place one patty on the bottom half of each roll and top each patty with:
• a ½-leaf of Romaine lettuce
• one slice of tomato
• two slices red onion (rings pulled apart)
• drizzle of balsamic vinegar
• sprinkle of oregano
• sprinkle of kosher salt
• top half of the roll
If preferred, cut each burger in half (only after the patties have rested properly for 4-5 minutes) and serve with a glass of Sutter Home Merlot.