The Maine Muffaletta Burger aka Triple Cheeseburger with Giardiniera, Olive and Roasted Red Pepper Salad

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1/2 C Italian Giardiniera Mixed Vegetables, drained
1/4 C Greek Olives, drained
1/4 C Marinated Roasted Red Peppers, drained
1/4 C Spanish Green Olives, drained
1/4 C Black Olives
2 TBS Extra Virgin Olive Oil
6 Mini Boule loaves
8 Oz pkg Cream Cheese
2.5 lbs 80% Lean Ground Beef
1tsp salt
1 tsp ground black pepper
6 Slices Swiss Cheese
6 Slices Cheddar Cheese
6 large red lettuce leaves
6 large tomato slices
18 dill pickle slices


Preheat grill with med-high flame.

For Olive Salad:
Finely chop Giardiniera Vegetables, Greek Olives, Roasted Red Peppers, Green Olives, and Black Olives. Place in a bowl with the Olive Oil, toss and set aside until burger assembly.

Slice each Boule loaf in half horizontally (creating a burger bun of sorts). Core out some of the bread on both the top and bottom halves of the loaves. Place loaves on grill, cut side down until golden and toasted. Remove from grill, allow to cool slightly, and spread each cut side of boule with cream cheese.

Mix Ground Beef with Salt and Pepper. Form 6 patties that are approximately the width of the boule. Place on grill at medium high flame. Turn after approximately 3-4 minutes. Cook an additional 3-4 minutes, top with swiss and cheddar slices and turn grill off. Close grill lid and allow cheeses to melt – approximately 1 minute.

To assemble burgers: Place a burger on the bottom half of each cream-cheese covered boule loaf. Top each with a lettuce leaf, tomato slice, and 3 dill pickle slices. Fill the top half of each boule loaf with 1/6th of the olive salad and invert onto burger. Enjoy!