Burgers With Crispy Salami and Sun-Dried Tomato

Burgers With Crispy Salami and Sun-Dried Tomato
Tom Schierlitz
five_whole_stars
Click a Star to Rate This Recipe
preparation
20
minutes
cooking
25
minutes
Serves 4

Ingredients

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

Directions

  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.
Kristen Evans Dittami
May 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 359
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments