- Cook Time
- Prep Time
- 8 - 12 thin slices hard salami (about 2 oz.)
- 1 1/2 pounds ground beef (80% lean; preferably equal parts brisket, beef cheek and sirloin)
- Kosher salt
- 4 thin slices provolone
- 4 sandwich-size English muffins, split and toasted
- 1 pickle, thinly sliced
- Thinly sliced red onion
- 4 teaspoons spicy ketchup
- 8 large basil leaves
In a large skillet, cook the salami over medium-high, turning occasionally, until some of the fat cooks out, 4 to 5 minutes. Transfer to paper towels to drain (the salami will crisp as it cools).
Heat a griddle pan, a large, heavy skillet or a grill over medium-high. Form the ground beef into 4 patties (thinner in the centers for even cooking); season liberally with kosher salt and black pepper. Add the patties to the pan and cook, about 3 minutes per side for medium-rare. During the last minute or so of cooking, top each patty with a slice of cheese; tent with foil to melt.
Divide the patties among 4 English muffin halves. Add the pickle slices, onion, salami, spicy ketchup, basil leaves and remaining English muffin halves.