OK ... I've got some homemade olive tapenade on hand, and I'm jonesin' a burger ... so I ground some angus beef round steaks & also ground some raw bacon in with the round ~ made a few nice big thick 1/2 pound burgers, seasoned with some Tony's and slapped'em in the ol' black iron. Served them up on a toasted poboy bun wit some cheddar & dressed to the max with dat good olive tapenade, lettuce and creole mustard ~ badda boom ... muffaletta burger poboy. It didn't suck. Here's a
few more pics <---click
OK ... I've got some homemade olive tapenade on hand, and I'm jonesin' a burger ... so I ground some angus beef round steaks & also ground some raw bacon in with the round ~ made a few nice big thick 1/2 pound burgers, seasoned with some Tony's and slapped'em in the ol' black iron. Served them up on a toasted poboy bun wit some cheddar & dressed to the max with dat good olive tapenade, lettuce and creole mustard ~ badda boom ... muffaletta burger poboy. It didn't suck. Here's a few more pics <---click
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2 comments:
Looks even better than true New Orleans Muffaletta! Your tip to grind the bacon with the burger us a great idea, I bought the new Food Network issue highlighting burgers from all the states, really some good ones in there. Hard to beat a great burger!
joy c. at grannymountain
the round steak is pretty lean, so the bacon provided the fat to make the burger juicy. gotta cook the burger well done if it has bacon in it, though ... unless you like to eat raw bacon.
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