- 4
Ingredients
- 8-12 thin slices hard salami (about 2 oz)
- 1-1/2 lbs ground beef
- Kosher salt
- 4 thin slices Provolone cheese
- 4 sandwich-size English muffin, split and toasted
- 1 pickle, thinly sliced
- Thinly sliced red onion
- 4 tsp spicy ketchup
- 8 large basil leaves
Preparation
Step 1
In a large skillet, cook the salami over medium-high heat, turning occasionally, until some of the fat cooks out, 4 to 5 minutes. Transfer to paper towels to drain (the salami will crisp as it cools).
Heat a griddle pan, a large, heavy skillet or a grill over medium-high heat. Form the ground beef into 4 patties (thinner in the centers for even cooking); season liberally with kosher salt and black pepper. Add the patties to the pan and cook, about 3 minutes per side for medium-rare.
During the last minute or so of cooking, top each patty with a slice of cheese; tent with foil to melt.
Divide the patties among 4 English muffin halves. Add the pickle slices, onion, salami, spicy ketchup, basil leaves and remaining English muffin halves.
From Everyday with Rachael Ray, 10th Anniversary Issue (2015)