Muffuletta Burger

American Entrée
30 min.
4 Servings
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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

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.


  • 4 slices Dietz & Watson pre-sliced ham
  • 8 slices Giant Eagle sliced hard salami
  • 1 cup Mezzetta Italian mix giardiniere
  • ½ cup Mezzetta pitted Greek kalamata olives
  • ½ head iceberg lettuce
  • 4 each Market District honey hamburger buns
  • 24 oz. Giant Eagle 80% lean ground beef
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 2 Tbsp Giant Eagle red wine vinegar
  • 4 slices Giant Eagle Provolone cheese
  • ¼ cup Market District extra virgin olive oil, divided


  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!