1-1/2 tablespoons ground coarse garlic salt with parsley
1 8 ounce can tomato sauce
1/2 Cup tomato jam
2 Teaspoons sweet basil, dried
1/2 Cup green olives, chopped
12 pepperonicini’s split and seeded
30 slices pepperoni
6 1 ounce slices mozarella cheese
6 ounces grated parmesan cheese
3 ounces grated asiago cheese
6 ciabatta rolls
6 tablespoons extra virgin olive oil
Combine ground chuck in a large bowl with 1 tablespoon ground coarse garlic salt with parsley. In a small bowl combine cream cheese, sweet basil and 3/4 teaspoon ground coarse garlic salt with parsley. Divide patty mixture into (6) 4 ounce mounds and each mound divided in half. Form each half into a 3-1/2 patty; top with 1 ounce of cream cheese mixture and gently spread leaving a 1/4 inch edge; top with the other patty and seal. Place on a tray and repeat procedure with remaining mounds and refrigerate.
Preheat grill on high
In a small bowl combine tomato sauce, tomato jam, sweet basil and olives; set aside.
Grill the pepperoni until crisp; remove and set aside on paper towels.
Grill pepperoncini’s until lightly charred, set aside.
Place a 12 inch heat proof non-stick frying pan on grill heat for 1 minute. While frying pan is heating up in a small bowl combine grated cheeses. In heated pan add 2 mounds of 1-1/2 ounces of cheese spread out slightly and cook until golden on both sides, set aside.
Remove patties from refrigerator and place on grill. Grill until internal temperature is 150 degrees place 5 slices of pepperoni on each burger, 2 pepperoncini’s and top with mozarella cheese slices cook until cheese has melted. Brush ciabatta rolls inside and out with extra virgin olive oil and grill top and bottoms until golden brown.
To Build your burger
Spread 1-1/2 tablespoons of
tomato sauce topping on each side of ciabatta bun; place burger on bottom of bun and top with cheese crisp. Serve with a glass of Merlot.