Approximate Nutritional Information (Per serving):
Calories 860, Fat 58g, Sat. Fat 15g, Trans Fat 1g, Cholesterol 155mg, Sodium 2400mg, Total Carbohydrate 36g, Fiber 1g, Sugars 8g, Protein 47g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free
Prep Time: 15 min. • Cook Time: 15 min.
Start by julienning the ham and salami and then chopping into a small dice. Drain the gaiardiniera mix and kalamata olives and finely chop. Thinly slice the iceberg. Cut buns in half.
In a large bowl, combine ground beef, salami and ham. Gently mix with your hands until combined. Form the meat into 4 portions and mold each into a hamburger patty. Season each side with a pinch of salt and pepper.
In a bowl, combine chopped olives, chopped giardiniera mix, red wine vinegar and 3 tablespoons of olive oil. Mix well and let sit.
Heat a large skillet with 1 tablespoon of olive oil on high for one minute. Place burger patties in pan and sear on each side for 4-5 minutes, or until they reach a minimum internal temperature of 160°F. Top each patty with a slice of Provolone cheese and turn off heat and cover for a minute or until cheese melts.
Toast buns in a toaster or in a 400°F oven for 2-3 minutes. Place a burger patty on the bottom of each bun and top with a generous amount of the olive mixture and iceberg lettuce. Top with a bun and enjoy!