Calabrese & Provolone Italian Smash Burger
A crispy-edged smash burger gone Italian — melty provolone, crisped Calabrese salami, and a garlicky Calabrian-chile mayo on a toasted bun.
Our Calabrese salami has real Calabrian-chile heat, and crisped on a burger it does what bacon usually does — adds salt, fat, and crunch — but with a spicy Italian accent.
We pair it with mellow, melty provolone and a quick garlic-and-Calabrian-chile mayo, then keep the rest simple: arugula, red onion, a toasted bun. It's an Italian deli case in smash-burger form.
Use the smash method for maximum crispy edges, or build it as a thicker patty if that's your style.
Ingredients
For the Burgers
1 lb ground beef (80/20)
3 oz Calabrese salami, thinly sliced
4 slices provolone
kosher salt and black pepper
2 to 4 burger buns, toasted
For the Calabrian Mayo
1/3 cup mayonnaise
1 clove garlic, grated
1 to 2 teaspoons Calabrian chile paste (or hot honey)
squeeze of lemon
Optional Toppings
arugula
thinly sliced red onion
roasted red pepper
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Instructions
Stir together the mayonnaise, grated garlic, Calabrian chile paste, and a squeeze of lemon. Set aside.
Divide the beef into 4 loose balls. Don't overwork them.
Heat a cast-iron skillet or griddle over medium-high until very hot. Place the beef balls down and smash each firmly flat with a spatula. Season with salt and pepper.
Cook 2 to 3 minutes until the edges are deeply browned and crisp, then flip.
Lay the Calabrese slices in the pan for about 1 minute to crisp, then set a few on each patty and top with provolone. Cover briefly to melt the cheese.
Toast the buns in the pan. Spread the Calabrian mayo on both sides.
Stack the patties (double them up if you like), add arugula and red onion, close, and serve immediately.
Chef Notes
A screaming-hot pan and a firm press are what give a smash burger its lacy, crisp crust. Smash once, hard, then leave it alone until the edges are deeply browned.
Crisp the Calabrese in the same pan for just a minute — it renders a little spicy fat that seasons everything — then lay it under the provolone so the cheese melts it right into the patty.
Substitutions & Tips
No Calabrese? Our Diablo or 'Nduja salami both bring heat — with 'Nduja, spread it on the patty before the cheese instead of slicing. Fontina or fresh mozzarella can stand in for provolone.
For another bold burger, try our 'Nduja Smash Burger. Love Calabrese? It's also great in our Arrabbiata Rigatoni.
Serving & Storage
Serve immediately, while the patties are crisp and the cheese is molten.
Burgers are best fresh, but the Calabrian mayo keeps in the fridge for up to 5 days and is great on sandwiches and eggs too.
Published
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