Crescent City Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

This burger incorporates a New Orleans tradition, themuffuletta. One bite of this burger takes you on a journey to a city of extraordinary food, music, and people. If you’ve never had the opportunity to have a muffuletta, then you must try this burger!


Olive Salad
3/4 cup queen pimiento stuffed olives
1/4 cup pitted kalamata olives
1/2 cup gardinera mix
1/4 cup pickled pepperoncini
2 tbsp. capers, drained
2 tsp. garlic, minced
2 tbsp. flat leaf parsley, chopped
1 tsp dry oregano
1/4 cup olive oil

Garlic parmesan mayonnaise
1 cup mayonnaise
2 tsp. garlic, minced
1/4 cup parmesan cheese, grated

2 lbs. ground chuck
1/2 cup sweet onion, finely chopped
1 tsp. ground coriander
1/2 tsp. salt
1/2 tsp. freshly ground pepper
6 thin slices of boiled ham
6 thin slices of Genoa salami
6 thins slices of mortadella
6 1oz. slices of provolone cheese
2-3 tbsp. vegetable oil, for brushing on the grill rack
6 sesame seed kaiser rolls, split


Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
Place green olives, kalamata olives, gardinera, pepperoncini, and capers on a cutting board. Roughly chop the ingredients, cutting each piece 2-3 times. Transfer to a bowl. Add garlic, parsley, oregano, and olive oil. Stir until combined. Cover with plastic wrap and set aside.
To make the garlic parmesan mayonnaise, whisk the mayonnaise, garlic, and parmesan cheese in a small bowl. Cover with plastic wrap and set aside.
To make the patties, combine the chuck, onion, coriander, salt, and pepper in a large bowl. Gently mix with your hands; avoid overworking. Wet your hands and divide the meat into 6 equal portions. Divide each portion in half, resulting in 12 portions. Shape each portion into 1/2 thick patties. Make a slight indentation in the center of 6 of the patties to hold the sliced meat. Take a slice of ham, top with a slice of salami and mortadella and fold to fit in the center of one burger. Repeat procedure with remaining sliced meats. Top sliced meat with the remaining patties and completely encase the meat.
When the grill is ready, brush the grill rack with the vegetable oil. Place patties on rack, cover and cook until done to preference, about 5-6 minutes each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling.
To assemble the burgers, place 1/4 cup olive salad on each bun bottom, followed by a cheese-topped patty.
Place a generous amount of garlic parmesan mayonnaise on cut side of each bun top. Add bun tops and serve.