Hellmann's is hosting a "Beyond the Burgers and Fries" contest and this is my final entry! This is my meatless spin on a classic New Orleans sandwich- the Muffuletta. Instead of layers of deli meats, I made a stuffed artichoke patty, topped it with melty provolone cheese, olive relish, fresh lettuce and remoulade sauce. In place of the fries? Fried green tomato fries, of course!
Perfect for dipping in the extra remoulade sauce!
Stuffed Artichoke Muffuletta Burgers with Fried Green Tomato Fries
1 cup giardiniera, drained
1 cup green olives with pimentos
1 cup black olives
2 ½ Tablespoons minced fresh parsley
4 teaspoons zesty Italian salad dressing
3 (14-ounce) cans artichoke hearts, drained and chopped
2 large eggs, lightly beaten
1/2 cup chopped roasted red bell pepper
2 green onions, sliced thinly
1 cup breadcrumbs
3/4 cup Hellmann's mayonnaise
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
½ teaspoon salt
¾ cup Hellmann’s Tartar Sauce
2 Tablespoons Hellmann’s Ketchup
2 Tablespoons chili garlic sauce
2 Tablespoons butter
6 slices provolone cheese
1 ½ cup shredded lettuce
6 onion hamburger buns, toasted
Coarsely chop the giardiniera, green olives and black olives. Add the chopped vegetables to a medium mixing bowl along with the parsley and salad dressing. Stir to combine and set aside.
Lay the artichokes out on a clean dish towel and squeeze liquid from artichokes, until artichokes are well dried. Place artichokes, eggs, roasted red bell pepper, green onions, breadcrumbs, mayonnaise, Worcestershire sauce, Dijon mustard and salt in a large mixing bowl and stir gently until thoroughly combined. Mold into 6 even sized patties on a parchment paper lined cookie sheet. Cover and chill for at least 30 minutes or up to 2 hours.
While the burger mixture is chilling make the remoulade sauce. In a small bowl whisk together the tartar sauce, ketchup and chili garlic sauce. Set in the fridge to chill.
Heat the butter in a large cast-iron skillet or non-stick griddle over medium-high heat. Cook the burgers for about 3-5 minutes. Flip the patties over and top with the cheese slices. Continue to cook about 5 minutes more, until the patties are cooked through and the cheese is melted.
To assemble, spread the toasted burger buns lightly with some of the remoulade sauce. Top each burger bun bottom with shredded lettuce, an artichoke cake, olive salad mix and the top bun.
Fried Green Tomato Fries
2 cups yellow cornmeal
1 cup panko bread crumbs
1 cup all-purpose flour
1 teaspoon pepper
1 1/2 teaspoons salt
2 cups buttermilk
6 cups vegetable oil, for frying
4 medium green (unripe) tomatoes, cut into ¼-inch-thick matchstick
In a large mixing bowl, whisk together cornmeal, bread crumbs, flour, pepper, and the salt. Pour the buttermilk in a shallow dish.
In a large Dutch oven fitted with a deep-fry thermometer, over medium heat, bring the oil up to 350° degrees.
Working in batches dredge the tomato fries first in buttermilk, then the cornmeal mixture, shaking off any excess. Carefully place tomato fries in hot oil and fry until golden brown, about 3-4 minutes. Remove from the oil using a slotted spoon and allow to drain on a wire rack.
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