Salumi Burgers

Salumi Burgers

Apparently today is National Cheeseburger Day! I would love to say that I knew this all along and made this delicious and decadent cheeseburger specifically to share it on this blog today. And I suppose I could say such a thing, but well, it wouldn’t exactly be true.

ground salumi

In reality, I made this burger because I had some leftover salumi cold cuts in the fridge that shouldn’t go to waste, and it sounded great. Then, I found out late yesterday that today is National Cheeseburger Day, and here I am!

salumi burgers

You probably already knew this, but grinding up Italian cold cuts, crisping up bacon lardons, and then combining all that with ground sirloin to form patties makes for one of the more flavorful burgers you will ever eat. Actually it’s pretty much bona fide ridiculously good. And even though today’s “holiday” randomly happened upon me, instead of me carefully and smartly planning it, I think this burger is quite worthy of such an arbitrary yet fun day designated to celebrate cheeseburgers! Enjoy!

Salumi Burgers

{One year ago: Chocolate Crepes with Rum Whipped Cream}

Source: adapted from The Book of Burger by Rachael Ray

Ingredients:
¼ lb. bacon or pancetta, diced
2 oz. spicy salumi, such as salami or soppressata, or any Italian cold cuts you prefer
¼ lb. prosciutto
1 lb. ground beef sirloin
2 large garlic cloves, minced
2 tsp dried oregano
Drizzle of olive oil
Kosher salt and black pepper
4 deli slices provolone cheese
4 brioche hamburger buns, toasted if desired
A handful of baby arugula

Directions:
Heat a large cast-iron skillet to medium-high heat. Add the bacon or pancetta and cook until crispy and the fat is rendered. Shut off the heat. Remove with a slotted spoon to a paper towel lined plate. Pour out most of the fat, leaving about a tablespoon or so in the pan. Set aside.
Place the salumi and prosciutto in a food processor and process until very finely minced.
In a large bowl, combine the ground sirloin, garlic, crispy bacon, minced salumi mixture, oregano, a drizzle of olive oil, a little bit of salt, and black pepper. Divide the mixture into quarters, and shape into 4 patties. Using your thumb or forefinger, make an indentation in the center of each burger, to prevent “burger bulge.”
Heat the cast-iron skillet over medium-high again. When very hot, place the burger patties into the skillet. Cook the burgers, flipping once, for 10 minutes for medium. When you flip them, top the burgers with the cheese slices and let melt. Place the burgers on the bottom buns, then top with some arugula, then with the top buns. Enjoy!

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