Muffuletta Sweet Pepper Burger with Grilled Salami and Fiesta Salad

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

New Orleans muffuletta sandwich gave me the inspiration to make my burger, because I loved the original sandwich and wanted to turn the sandwich into a great burger.


Sweet Pepper Glaze

1/2 cup yellow mustard

1/2 cup pure maple syrup

1/2 cup Mezzetta Roasted Red Bell Peppers, drained

Fiesta Salad

3 cups romaine lettuce, chopped

1/4 cup black olives, sliced

1/4 cup Kalamata Olives, sliced

1/4 cup Deli-Sliced Peperoncini, finely chopped

3 tablespoons of sun-dried Julienne cut tomatoes, drained finely chopped

1/2 teaspoon ground black peppercorn

1 tablespoon extra virgin olive oil


2 pounds ground pork

1/4 pound shaved smoked honey baked ham, minced

1 tablespoon fresh basil, minced

1 1/2 teaspoon fine kosher salt

1./2 teaspoon ground black pepper

3 medium garlic cloves, crushed or minced

1 tablespoon extra virgin olive oil

1/2 teaspoon ground cayenne pepper

1/2 cup sweet pepper glaze (prepared from recipe below)

6 (5 inch) Muffuletta buns- split buns in half and carefully hollow out the top of each roll until they appear like little bread bowls to stuff salad.

6 Slices Provolone cheese

12 thin slices Genoa salami (soft)

Vegetable oil, for brushing on the grill rack

6 teaspoons extra virgin olive oil for toasting the Muffuletta buns.



Prepare Sweet Pepper Glaze:

In a blender, combine mustard, maple syrup, and roasted peppers. Blend ingredients for 30 to 60 seconds until creamy. Set aside.

Prepare Fiesta Salad

In a mixing bowl, toss together chopped romaine lettuce, sliced black olives, sliced Kalamata olives, chopped Peperoncini, and chopped Sun-dried Julienne cut tomatoes. Add ground black peppercorn and one tablespoon of extra virgin olive oil.

Thoroughly mix all ingredients together.

Keep in refrigerator until ready to top burgers.

Prepare Patties:

In a mixing bowl combine ground pork, minced ham, minced basil, kosher salt, black pepper, crushed garlic, olive oil and cayenne pepper. After combined, add 1/2 cup sweet pepper glaze and mix thoroughly.

Divide the mixture into 6 equal amounts to make patties. Form into ovals, approximately 1/2 inch thick to fit the rolls. Place all patties on a large platter and set aside until time for grilling.

Preheat gas grill on medium-high heat. When grill is ready place 12 thin slices of Genoa Salami on grill rack. Grill for approximately 3 or 4 minutes flipping frequently until each slice is brown and starting to look crispy. Remove from grill and set aside until burgers are complete.

Brush the grill rack with vegetable oil and place each of the patties on grill rack. Grill burgers for approximately 6 to 6 ½ minutes on each side. Burgers should be cooked thoroughly but still juicy.

While burgers are cooking, brush each side of bun with olive oil.

One minute before burgers are done top with one slice of Provolone cheese and place Muffuletta bun on outside of grill rack to toast. Close grill lid for one minute until cheese melts and buns are toasted.

To assemble:

Place burger on bottom side of bun and top with two slices of grilled salami. Add heaping tablespoon of sweet pepper glaze on top. Fill top of hallowed out Muffuletta bun with ½ cup fiesta salad; combine into a burger to serve.