Grilled Bologna Burger
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
50
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Olive Oil12 large
Egg1 tbsp
Unsalted Butter1 cup
Table Salt1 cup
Carrot (small-diced)2 cloves
Garlic (minced)1 stalk
Celery (diced small)2 cups
Canola Oil1 tbsp
Oregano (dried)Directions:
1
For the onions: Heat a large oven proof 10-inch nonstick pan, with oil in it, to medium heat
2
Add the onions and season with salt and pepper
3
Cook until the onions are soft and lightly caramelized, about 10 minutes
4
Once they are caramelized, pour them into a bowl and set aside
5
For the giardiniera frittata: Set the oven to broil
6
Whisk the eggs in a bowl
7
Wipe the skillet you cooked the onions in and place back over medium-low heat, then add the butter and olive oil
8
Add the eggs and slowly cook until the bottom is set but the top is still wet, 4 to 6 minutes
9
Sprinkle the Hot Giardiniera evenly over the eggs and season with salt and pepper
10
Place the skillet in the broiler on the middle rack and broil until the top is spotty brown and puffy, about 5 minutes
11
Let the frittata cool slightly and, using a 3- to 4-inch ring mold, cut out circles that will match the size of your bread
12
For the burger: Heat a grill pan to medium-high heat
13
Grill each side of bologna until grill marks form, 3 to 4 minutes a side
14
Once you flip to the second side, top each slice with a piece of cheese and cover with a metal bowl until melted
15
For the sandwich build: Layer the bottom bun with a dollop of the Dusseldorf mustard, bologna with cheese, onions and the frittata
16
Schmear the top bun with another dollop of Dusseldorf mustard
17
Close the sandwich, recite the Pledge of Allegiance and eat whole
18
Combine 2 cups water and the salt in a glass or non-reactive bowl
19
Mix until the salt is dissolved
20
Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine
21
Cover and refrigerate overnight
22
Day 2, drain and rinse the vegetables
23
In a clean bowl, mix together the oil with the oregano and pepper
24
Add the vegetables and mix to combine
25
Allow to marinate overnight
26
Giardiniera will only get better with time
27
After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks