I have died and gone to burger heaven. Yep. As simple as it is – – this was the queen mother of burgers made (so far) this season!
The meats were well seasoned and just right.
Grilled to perfection.
The spicy salami was over the moon.
The thick blanket of melted cheeses were to die for.
The simple creamy pesto sauce – – divine.
A nice little crunch from crisp iceberg lettuce, always a good thing.
But what took it over the top – – were the roasted cubanelle peppers! Oh. My. Gawd.
EVERYthing came together like peas ‘n corn. Peanut butter and jelly. Tom and Jerry on a Saturday morning!
This burger totally rocked.
I lOVE salami, and I happened to have a few slices left that were purchased from the deli department at our local grocery store that needed to be used very soon. Use it or lose it time!
So why not put it on top of a burger, right? We also had both mozzarella and provolone from the deli, too.
Things were looking damn good. 😉
I also had a little bit of basil pesto in the fridge, and we love to add pesto to our burger meat! So in it went! You can use all ground beef, or try a mixture of half beef and ground sausage for extra flavor! I prefer the latter, my hubby preferred all beef. So that part is up to you.
So after watering my garden, and bringing in yet more peppers from my never-ending “pepper trees”, I thought to roast a few, sliced, in the oven to use as a topping for this new burger.
Best thing to ever happen to a burger! I used one of my sweet red cubanelles, and let them char. What flavor they had!! And if you’re thinking that they would have a burnt taste by leaving the charred skin on, then nope, you’d be quite pleasantly surprised at their flavor! 😀 They were actually still sweet, tender, with an ever so slight smokey flavor. No burned taste at all.
So, if you’re surfing the web for a new burger to make for tailgating or “home advantage” football party, (or even just for yourself and the family!), this is the burger to try! Not overly complicated, quick and easy to make, loaded with flavor, and makes a GREAT presentation to boot! You can even roast the peppers the day before, and place them in a ziploc baggie and store in the fridge until you need them. They’ll keep for several days, and then that part is already taken care of! Easy-peasy!!
Keep these fantastic burgers in mind to make soon! Hope you all enjoy!
*Note: Cubanelle peppers originated in Cuba and are a mild sweet pepper, not hot. This burger can also easily be made indoors in a frying pan or on a grill pan, then topped with the salami and cheese and broiled until cheese has melted. *All in the same pan if using an overproof or cast iron pan.(Buns can also be broiled to toast).
For the Burgers:
For the Sauce:
Rest of Ingredients:
(You can double the sauce if wanting it spread on both the top and bottom buns, but we didn't think it needed it. And I'm a convicted double-dipper).
This burger can also easily be made indoors in a frying pan or on a grill pan, then topped with the salami and cheese and broiled until cheese has melted. *All in the same pan if using an overproof or cast iron pan.(Buns can also be broiled to toast).