This is one big burger! Enjoy the flavors of a traditional Muffuletta sandwich in a burger meant to share.
Cajun-Style Beef Sausage: Combine 1 pound Ground Beef (93% or leaner), 1 tablespoon liquid smoke, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground red pepper, 1/4 teaspoon ground black pepper and 1/4 teaspoon dried thyme leaves in a large bowl mixing lightly but thoroughly.
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Meanwhile, combine tapenade and giardiniera in small bowl. Cut shepherd loaf in half horizontally. Scoop out extra bread from middle of both halves, as desired. Toast loaf on grill for 2 to 3 minutes, if desired. Line bottom of bread with lettuce and tomato; top with burger. Top burger with tapenade mixture, close sandwich. Cut into 8 wedges.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 423 Calories; 185.4 Calories from fat; 20.6g Total Fat (8.2 g Saturated Fat; 0.1 g Trans Fat; 0.7 g Polyunsaturated Fat; 6.2 g Monounsaturated Fat;) 77 mg Cholesterol; 1385 mg Sodium; 34 g Total Carbohydrate; 2 g Dietary Fiber; 26 g Protein; 4.3 mg Iron; 413 mg Potassium; 4.4 mg NE Niacin; 0.3 mg Vitamin B6; 2.6 mcg Vitamin B12; 4.5 mg Zinc; 17.8 mcg Selenium; 71 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6, and Choline.
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