Mardi Gras Muffuletta Burger (Cajun-spiced cheeseburgers with salami, ham, roasted red peppers and a creamy tapenade spread)

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.


For the tapenade spread:
½ cup mayonnaise
2 cups pitted mixed olives
The juice of ½ lemon
1 garlic clove
2 anchovy fillets
½ cup fresh basil leaves

For the Burgers:
2 lbs. ground sirloin
3 teaspoons Cajun seasoning
1 teaspoon garlic powder
1 cup finely chopped/minced onion
1 green bell pepper, finely diced
2 tablespoons Worcestershire sauce

Also need:
6 large crusty rolls
2 cups arugula
½ lb. shaved Black Forest ham
½ lb. Genoa salami
2 roasted red peppers (store-bought), julienned
12 ounces of fresh mozzarella, sliced into ¼”- 1/2″ thick rounds
6 slices of provolone cheese
Vegetable oil for the grill racks


For the tapenade spread: In a food processor, combine the mayonnaise, olives, lemon juice, garlic clove, anchovy fillets, and basil. Blend/process until completely mixed and smooth.

For the Burgers: Preheat a gas grill to medium high and brush the grill rack with vegetable oil. In a large mixing bowl, combine the ground sirloin, Cajun seasoning, garlic powder, onion, bell pepper, and Worcestershire sauce. Divide the mixture into 6 equal portions and form each portion into a bun-sized patty. Lay a slice of the mozzarella onto each patty and then fold the meat around the cheese, covering it completely. Re-work the burgers back into flattened, bun-sized patties – that now have cheese in their centers. With the lid down, grill the burgers until they reach the desired degree of doneness. Place a slice of provolone onto each patty after flipping. During the last few minutes of grilling, place the rolls, cut sides down, around the outside of the grill racks to toast lightly (keep an eye on these!).

To assemble: Spread a generous amount of the tapenade onto both the top and bottom buns (cut sides). Pile about ¼ cup of arugula leaves onto the bottom buns. Lay some roasted red peppers on top of the arugula on each bun. Place a burger on top of the peppers and layer one slice each of ham and salami on top of the burger patties. Finish with the bun tops and serve right away. Enjoy!!