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Salami burger served
A textural delight featuring crunchy salami atop a juicy beef patty

Crispy Salami Burger

Author: Flavelo
Recipes Main Courses Quick Meals
The Salami Burger is a play on textures: the soft, juicy beef is complemented by the intense, spicy flavour of crispy fried salami. This 'double meat' experience is guaranteed to satisfy and brings a little Mediterranean twist to the classic hamburger.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 950 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan: For frying the salami and the meat.
  • Tongs: For turning the salami slices.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Mustard
⚠️ Eggs

Instructions

1 ✓

Prepare the vegetables: slice the tomato and onion thinly, wash and dry the lettuce. Cut the buns in half.

Tip: You can place the onion in cold water for a few minutes after cutting to reduce its pungency.
2 ✓

Lay the salami slices in a cold pan, then turn on the heat. Fry them slowly until crisp, until their fat renders out, then set aside on kitchen paper.

Tip: Starting in a cold pan allows more fat to render out, making it crispier. (Rendering).
3 ✓

Season the patties with salt and pepper immediately before cooking. Fry them in the hot pan (even in the residual salami fat) for 3-4 minutes per side.

Tip: The salami fat adds extra flavour to the meat, use it boldly!
4 ✓

When you have flipped the meat, place the cheese on top and cover the pan for 1 minute to melt the cheese.

Tip: Pour a tablespoon of water into the pan under the lid – the resulting hot steam melts the cheese in moments.
5 ✓

Toast the cut sides of the buns until golden brown.

Tip: Toasting strengthens the structure of the bun so it can hold the many toppings.
6 ✓

Assemble the burger: bun bottom, mustard, lettuce, cheesy meat, crispy salami, tomato, onion, mayonnaise, bun top.

Tip: Place the salami on top of the cheese so the cheese acts as 'glue' to hold it there.

Recipe FAQ

Won't it be too greasy?
We fry the salami separately until crisp, so most of its fat renders out, leaving only the crispy flavour.
What kind of salami should I choose?
One that is thinly sliced and has a distinctive flavour (e.g., paprika salami or chorizo).

Ingredients

  • 600 g Beef patties (4 pcs, approx. 150g each)
  • 4 Burger buns
  • 8 slices Salami (thin slices)
  • 4 slices Cheddar cheese
  • 4 leaves Lettuce
  • 2 Tomatoes
  • 1 Red onion
  • 4 tbsp Mustard
  • 4 tbsp Mayonnaise
  • 1 tbsp Oil
  • 2 pinches Salt
  • 1 tsp Pepper