by Kita of Girl Carnivore
Summer vacation has reached its peak, which means that fall football — and tailgating season — are right around the bend! And once again The Cheese & Burger Society is excited to present its annual Green Bay Packers Football Sweepstakes! Football fans across the country can now enter to win the ultimate prize of an all-inclusive trip for two to a Packers game at Lambeau Field, complete with pre-game sideline passes, two Packers Elite Jerseys from the Packers Pro Shop, two tickets to the Packers Hall of Fame, and spending money for food and drink. In addition, three First Team Winners will receive a $500 gift card to the Packers Pro Shop, and eight Gridiron Winners will receive a $250 gift card to the Packers Pro Shop.
The fun doesn’t stop there — beginning on July 11, we will be counting down the weeks until the start of the regular season with weekly giveaways on The Cheese & Burger Society Facebook page. That’s a total of eight weeks of awesome grilling and tailgating prizes. “Like” our page on Facebook and follow @WisconsinCheese on Twitter to stay informed of new weekly giveaways. Now that all of the exciting news has piqued your appetite, here’s a new, mouthwatering recipe from food blogger and grilling expert Kita of Girl Carnivore.
There’s a big debate about what makes a hoagie a real hoagie. If you have never experienced an authentic Italian hoagie, you are missing out. And if you have had one, you’ll agree that the renditions created by many of the nationwide chains are a sad disappointment. An Italian hoagie isn’t a thin little roll with wimpy slices of deli meat smothered in shredded lettuce — an Italian hoagie is a true work of art.
An authentic hoagie features freshly baked classic Italian loaves sliced and stuffed to the max with a hearty portion of the best-quality Italian meats, hot and sweet peppers, and signature sharp Wisconsin provolone cheese resulting in a sandwich so big that it requires both hands and a wrapper to catch any drippings. The classic Italian hoagie is a hearty meal, and those who enjoy it take pride in making this savory undertaking.
For this cheeseburger, titled The Salami Pick Six, I put a twist on the Italian hoagie. I grilled the meats to crisp them and to induce a melting blend of sharp Wisconsin provolone and fresh burrata. Combined with the signature shredded lettuce, tomato, white onion, and peppers atop the fresh char-grilled burger, this cheeseburger is a melty, messy version of the Italian hoagie that will make any classic hoagie-lover proud. This indulgent cheeseburger is great grub for gameday, but make sure you have plenty of napkins at hand, because you’re bound to have butterfingers after biting into The Salami Pick Six.
The Salami Pick Six
By: Kita of Girl Carnivore
Servings: 4 cheeseburgers
Salt and pepper
1 pound ground beef
4 1-ounce slice Wisconsin provolone cheese
1/2 pound (8 ounces) sliced capicola
1/2 pound (8 ounces) sliced Genoa salami
1/2 pound (8 ounces) sliced ham
4 hamburger buns, split and buttered on insides
Mayonnaise, to taste
1/2 cup iceberg lettuce, finely shredded
1 tomato, thinly sliced
1/2 medium white onion, thinly sliced
2-4 ounces Wisconsin burrata cheese, at room temperature
1/2 cup sweet banana peppers, chopped
1/2 cup hot sandwich peppers, chopped
Clean and oil outdoor grill grates. Heat grill to medium.
Salt and pepper ground beef and form into 4 patties. Place on hot grill and cook 3 to 4 minutes; flip burgers and continue cooking to desired doneness (another 3 to 5 minutes). Top with provolone slices during last minute of cooking and cover grill to facilitate melting. Remove from grill, set aside and keep warm.
Meanwhile, heat skillet and sear capicola, Genoa salami and ham slices until lightly browned and fat is rendered. The meats will be warmed and slightly crisped. Remove from pan; allow to rest on paper towel-lined plate.
Arrange bun bottoms on serving plates. Smear each with desired amount of mayonnaise, and layer bottoms with lettuce, tomato, onion and beef patties. Immediately top patties with Wisconsin burrata cheese, banana peppers, hot peppers and warmed Italian meats. Finish burger with top bun and press to assemble.
For a deli effect, serve burgers on wax or parchment paper, along with a mountain of napkins.