Italian Hoagie & Slaw Burgers
Iâ€™m a sucker for both big, juicy cheeseburgers and Italian hoagies so I paired the two and created this delicious, juicy, Italian hoagie inspired burger.Topped with my sweet & tangy vinaigrette slaw, and fresh, ripe tomato, I get all of my favorite flavors in one delicious bite!
For the slaw:
2-1/2 c. cabbage, shredded
Â¼ c. carrots, shredded
2 Tbsp. onion, finely chopped
2 garlic cloves, finely minced
1 Tbsp. fresh oregano, chopped
1/4 c. red wine vinegar
2 tsp. granulated sugar
2 Tbsp. canola oil
1/2 tsp. salt
Â¼ tsp. black pepper
For the patties:
2 pounds 85% lean ground chuck
2 tsp. salt
3/4 tsp. freshly ground black pepper
3 slices Provolone cheese
2-3 Tbsp. vegetable oil for brushing on the grill
6 thin slices Hot Capicola
6 slices sandwich pepperoni
6 large soft Italian rolls, split
6 (1/4″ thick) large tomato slices
Preheat a gas grill to medium-high heat.
To make the slaw, combine the cabbage, carrots, onion, garlic, and oregano in a medium bowl. Set aside.
In a small bowl, whisk together vinegar, and sugar. Add the oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Whisk in the salt and pepper. Pour dressing over the cabbage and gently stir until well-coated. Cover with plastic wrap and refrigerate until you assemble the burgers.
For the burgers, combine the ground chuck, salt, and pepper in a medium mixing bowl. Divide the meat into12 equal-sized balls and gently flatten them into patties.
Cut each slice of cheese in half pieces (totaling 6 pieces of cheese). Fold each piece in half place it in the center of 6 of the patties. Cover each with another patty. Gently pinch the edges to completely seal the patties closed, so the cheese will not melt out. Using your finger, gently press down on the center of each formed patty. *This will keep the juices locked in and prevent the burger from puffing up while cooking. Cover patties and refrigerate until you are ready to grill.
Brush vegetable oil on the grill rack. Place the patties on the rack, close the lid, and cook for about 4-6 minutes on each side for medium doneness. Top each patty with one slice of capicola and one slice of pepperoni during the last two minutes of grilling.
During the last couple minutes of grilling, place the rolls, cut side down on the grill to lightly toast
Remove the patties and rolls from the grill.
To assemble the sandwiches place buns cut side up. Place the burgers on the bottom bun and top with a generous portion of coleslaw. Place a slice of tomato on top of the slaw. Add the bun tops
Serve and enjoy!