Burgers With Crispy Salami and Sun-Dried Tomato

Photo by Tom Schierlitz
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 729 calories
    • Calories 359 calories from fat
    • Fat 40 g
    • Sat Fat 19 g
    • Cholesterol 159 mg
    • Sodium 1,384 mg
    • Protein 53 g
    • Carbohydrate 34 g
    • Sugar 1 g
    • Fiber 0 g
    • Iron 5 mg
    • Calcium 539 mg


  1. Check 8 thin slices salami (2 ounces)
  2. Check 1 1/4pounds ground chuck (85 percent lean or less)
  3. Check kosher salt and black pepper
  4. Check canola oil, for the grill
  5. Check 6ounces fresh mozzarella, sliced
  6. Check 4 ciabatta rolls, split
  7. Check 1/2cup sun-dried tomato pesto
  8. Check 2cups arugula


  1. Heat oven to 400° F. Arrange the salami in a single layer on a rimmed baking sheet and bake until crisp, 8 to 10 minutes; let cool.
  2. Heat grill to medium-high. Form the beef into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping during cooking.) Season with a total of ½ teaspoon each salt and pepper.
  3. Oil the grill and cook the patties with the wells facing up for 4 to 5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 155° F for medium, 4 to 5 minutes more. Top the burgers with the mozzarella during the last 3 minutes of cooking. Dividing evenly, spread the rolls with the tomato pesto. Form sandwiches with the rolls, burgers, salami, and arugula.