Burgers with Crispy Pepperoni, Radicchio and Red Onion Slaw

Name: Burgers with Crispy Pepperoni, Radicchio and Red Onion Slaw
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 burgers; 3 cups slaw
Ingredients: 1/2 small red onion, thinly sliced (about 1/2 cup); Ice water, for soaking; 1 tablespoon extra-virgin olive oil; 2 ounces pepperoni, sliced into 1/8-inch strips; 3 tablespoons red wine vinegar; 1 teaspoon honey; 1 teaspoon Dijon mustard; 1/4 teaspoon kosher salt; 1 cup thinly sliced savoy cabbage (about 3 leaves); 1/2 cup basil leaves, sliced; 1 small head radicchio, thinly sliced (about 2 cups); Oil, for brushing burgers and greasing grill; 1 1/2 pounds ground beef; Kosher salt and freshly ground black pepper; Four 3-inch ciabatta rolls, split or two 6-inch sub rolls, halved; 8 slices fresh salted mozzarella

Getting reviews...

Taking a page out of the pizza topping handbook, we piled these burgers with a juicy slaw made with crispy pepperoni. Radicchio and cabbage add crunch and freshness on top of fresh, salty mozzarella.

Level: Easy
Total: 1 hr 15 min

Prep: 25 min
Inactive: 40 min
Cook: 10 min

Yield: 4 burgers; 3 cups slaw

Level: Easy
Total: 1 hr 15 min

Prep: 25 min
Inactive: 40 min
Cook: 10 min

Yield: 4 burgers; 3 cups slaw

Ingredients

Slaw:

1/2 small red onion, thinly sliced (about 1/2 cup)

Ice water, for soaking

1 tablespoon extra-virgin olive oil

2 ounces pepperoni, sliced into 1/8-inch strips

3 tablespoons red wine vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 teaspoon kosher salt

1 cup thinly sliced savoy cabbage (about 3 leaves)

1/2 cup basil leaves, sliced

1 small head radicchio, thinly sliced (about 2 cups)

Burgers:

Oil, for brushing burgers and greasing grill

1 1/2 pounds ground beef

Kosher salt and freshly ground black pepper

Four 3-inch ciabatta rolls, split or two 6-inch sub rolls, halved

8 slices fresh salted mozzarella

Directions

For the slaw: Soak the onions in a small bowl of ice water for 10 minutes to soften the flavor. Meanwhile, heat the olive oil in a nonstick skillet over medium-high heat and cook the pepperoni, stirring, until browned and crispy, about 2 minutes. Transfer to a paper-towel-lined plate to drain using a slotted spoon, reserving the oil in the pan. Whisk together the vinegar, honey, mustard and salt in a medium bowl.
Whisk in the reserved pepperoni oil from the pan. Drain the soaked red onions and pat dry, then fold into the mixture with the cabbage, basil and radicchio. Cover and let marinate for 30 minutes.
For the burgers: Preheat a grill to medium-high heat. Lightly brush the grates with oil. Divide the ground beef into four 6-ounce patties, 4 inches wide and 1-inch thick. Brush each patty with oil and sprinkle both sides with salt and pepper. Grill the burgers until the meat is visibly cooked more than halfway up the bottom, about 4 minutes, then flip and cook to medium rare, about 4 minutes longer. Let rest for 5 minutes.
Place the burgers on the buns and top with the mozzarella. Just before serving, toss the pepperoni with the slaw and divide among the burgers.