Burgers With Crispy Salami and Sun-Dried Tomato
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 729Calories From Fat 359
- Fat 40g
- Sat Fat 19g
- Cholesterol 159mg
- Sodium 1,384mg
- Protein 53g
- Carbohydrate 34g
- Sugar 1g
- Fiber 0g
- Iron 5mg
- Calcium 539mg
What does this mean? See
Nutrition 101
.
Quick Tip
These burgers are also delicious made with ground turkey. Cook until an instant-read thermometer inserted in the center registers
160° F, 6 to 8 minutes per side.
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