Alternate Cooking Method:
Prepare Cajun-Style Beef Sausage; add salami, mixing thoroughly but gently. Form sausage mixture into 1 large burger patty, 8 to 9 inches in diameter and 3/4 inch thick. Place patty on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, 10 to 11 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning once. Use 2 grill spatulas for easier flipping. During the last 2 minutes of cooking, top patty with cheese and allow to melt.
Cajun-Style Beef Sausage: Combine 1 pound Ground Beef (93% or leaner), 1 tablespoon liquid smoke, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground red pepper, 1/4 teaspoon ground black pepper and 1/4 teaspoon dried thyme leaves in a large bowl mixing lightly but thoroughly.
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Meanwhile, combine tapenade and giardiniera in small bowl. Cut shepherd loaf in half horizontally. Scoop out extra bread from middle of both halves, as desired. Toast loaf on grill for 2 to 3 minutes, if desired. Line bottom of bread with lettuce and tomato; top with burger. Top burger with tapenade mixture, close sandwich. Cut into 8 wedges.
You may prepare 12 sliders instead of one large patty. Form twelve 2-1/2-inch diameter patties in step 1. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill for the same time) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. During the last minute, top patties with cheese and allow to melt. Continue with step 2.
Nutrition information per serving: 423 Calories; 185.4 Calories from fat; 20.6g Total Fat (8.2 g Saturated Fat; 0.1 g Trans Fat; 0.7 g Polyunsaturated Fat; 6.2 g Monounsaturated Fat;) 77 mg Cholesterol; 1385 mg Sodium; 34 g Total Carbohydrate; 2 g Dietary Fiber; 26 g Protein; 4.3 mg Iron; 413 mg Potassium; 4.4 mg NE Niacin; 0.3 mg Vitamin B6; 2.6 mcg Vitamin B12; 4.5 mg Zinc; 17.8 mcg Selenium; 71 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6, and Choline.
Filed Under:Burgers, Sandwiches & Wraps