One of my favorite foods from back home is the muffuletta. One of my favorite places to eat one is in Artillery Park.
(P. S. It's also a good place to eat beignets when Cafe du Monde is packed.)
Turn one way and you have a great view of the Mississippi River and the Moonwalk.
Turn the other way and it's Jackson Square and the cathedral.
Either view is pretty special.
Cajun country may have the leg up on boudin, but it's hard to find a muffuletta around here that's as good as home.
Every now and then (which is to say more now than then) I go all muffuletta, stamping those flavors on other things.
Muffuletta burgers have become one of our favorite kinds of burgers.
Grilled to perfection (babe, you decided what "perfection" is), topped with provolone (melty, melty provolone) and that classic olive salad....
Yeah you right, dawlin'!
How about something to go with this burger?
Have you heard about Del Monte's Coast to Coast Virtual Cookout
I signed up to bring Peach Yogurt Pops.
salt & pepper
8 hamburger buns
8 slices provolone
olive salad (see below)
Divide the beef into 8 equal portions. Handling the beef as little as possible, shape into 8 hamburger patties. Generously season with salt and pepper. Grill to desired doneness.
When the burgers are almost done, brush olive oil on cut surfaces of the buns. Place on grill, toast, and remove to a platter. Top each burger with a slice of provolone. Leave on grill until melted. Place a burger on each bun bottom. Top with olive salad and top bun. Serve right away.
1/2 c chopped green olives
1/4 c chopped giardiniera
1/2-1 Tbsp capers
1/2 tsp dried oregano
splash of olive oil
Combine the ingredients for the olive salad. If you can make this the day before, even better.
Food on Friday: Burgers
@ Carole's Chatter