Rustic Caponata Burger

It’s an Italian twist on an American classic—these burgers are topped with provolone and traditional Sicilian caponata and served on a toasted Kaiser roll.
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Servings 8

Ingredients
  

Caponata Sauce:

  • 2 Tbsp Olive Oil
  • 2 Celery Stalks, chopped
  • 1 Large Eggplant, cut into ½" cubes
  • 1 Red Pepper, cored, seeded and cut into ½" pieces
  • 1 Large Onion, chopped
  • 1 14½ oz. can Diced Tomatoes and Juice
  • 2 Tbsp Tomato Paste
  • ½ cup Water
  • 2 Tbsp Dried Oregano
  • ¼ cup Balsamic Vinegar
  • 2 tsp. Sugar
  • 3 Tbsp. Capers, rinsed and drained
  • ½ tsp. Salt
  • ½ tsp. Freshly Ground Black Pepper

Burger:

  • 3 lbs Ground Sirloin
  • 2 tsp. Salt
  • 1 tsp. Black Pepper
  • 12 oz. Polly-O Provolone
  • ¼ cup Sundried Tomatoes
  • ½ cup Mayonnaise
  • 2 ⅔ cups Prepared Caponata, see recipe above
  • 8 Kaiser Rolls, toasted
  • 2 cups Baby Spinach Leaves

Instructions
 

Caponata Sauce:

  • Heat the oil in a large heavy skillet over medium heat. Add the celery and sauté about 3 minutes.
  • Add the eggplant and sauté 5 minutes.
  • Add the onions and peppers and sauté for another 5 minutes.
  • Add the diced tomatoes and juices, tomato paste, water and oregano. Combine.
  • Simmer over a medium-low heat until the flavors blend together and the mixture thickens, about 20 minutes.
  • Stir in the vinegar, sugar, capers, salt and pepper.

Burger:

  • Season the ground beef with salt and pepper and form the mixture into 6 oz. patties.
  • Slice the Polly-O Provolone into 1½ oz. slices.
  • In a food processor, blend the sundried tomatoes and mayonnaise to prepare the tomato aioli and hold.
  • To order, grill the burger as needed for approx. 3 – 4 minutes on each side or until desired doneness.
  • Top each burger with ⅓ cup of prepared caponata and 1 slice provolone. Continue to cook until the cheese begins to melt.
  • To assemble, spread each side of the toasted roll with the sundried tomato aioli. Top the bottom half of the roll with the burger, ¼ cup spinach leaves and cap with the top half of the roll.