Thursday, August 28

Gapers Block

Gapers Block on Facebook Gapers Block on Flickr Gapers Block on Twitter The Gapers Block Tumblr

« Mmm, Midweek Links New Smoothie Flavor @ Soy Organic »

Ingredient Wed Jul 09 2008

Giardiniera: Not Just for Beef

Giardiniera, the spicy condiment of chopped sport peppers, carrots, olives, cauliflower and celery, all marinated in olive oil, is how Chicagoans add that certain something to Italian beef sandwiches. Ask for a side of giardiniera anywhere outside of Chicago, and you're likely to get a blank stare. In my opinion, it's one of Chicago's best-kept culinary secrets, and I love to experiment with it.

A few mornings ago, I woke up dreaming of giardiniera turkey burgers stuffed with smoked cheddar cheese. Tonight, my dreams came true. My husband and I both agree these are the best burgers I've ever made. Want to try them yourself? Here's how:

Cut three, one-ounce portions of smoked cheddar cheese off the block. Keep in mind you're going to stuff the cheese into the center of a burger, so you're aiming for a small block of cheese, not a slice. (Incidentally, we used a local cheese available at Whole Foods.)

In a large bowl, mix together a pound of ground turkey, half-cup of plain bread crumbs, a tablespoon of poultry seasoning, and two heaping tablespoons of spicy giardiniera. We used a great mix from an awesome Chicago institution, Joseph's Finest Meats.

Divide the meat mixture into three equal portions and shape each portion into an oval. Place a piece of cheese toward the top of each oval and fold the rest of the meat over it, gently patting each patty into a circle to fully enclose the cheese.

At this point, you can grill the burgers or pan-fry them, as I prefer to do with stuffed burgers. We sandwiched the patties between delicious, sweet-ish buns from a neighborhood Mexican bakery, lightly toasted and slathered with homemade garlic mayo. Topped off with a crisp slice of bacon and fresh-from-the-farm lettuce, these juicy, spicy burgers with melted cheese centers can't be beat.


kitchen macgyver / July 14, 2008 4:28 PM

i love putting a scoop of giardiniera in my eggs before i mix em up for an omelette...

Add a Comment

Please enter the letter r in the field below:

Live Comment Preview

Notes & Tags

Items marked with a * are required fields. Please respect each other. We reserve the right to delete any comments borne out of douchebaggery or that deal in asshattery.

Permitted tags and how to use them:

To link: <a href="">Link text</a>
To italicize: <em>Your text</em>
To bold: <strong>Your text</strong>

Event Mon Jul 21 2014

A Garden Party at Rick Bayless' House

By Judy Wu

I was using Rick Bayless' restroom, I mused, staring up at the ceiling window that was projecting a heavenly beacon of light upon my less-than-angelic duties. I could barely distinguish Rick's faint murmurs through the orange walls, something about how...
Read this feature »



Wed Aug 27 2014
Slow Food Chicago's Vegetarian Harvest Dinner @ Uncommon Ground

Wed Aug 27 2014
Masters of Mac @ Old Town Pour House

Sat Aug 30 2014
Heritage BBQ @ Goose Island Barrel Warehouse

Sun Aug 31 2014
What's Happening? Block Party @ Longman & Eagle

Drive-Thru on Flickr

Join the Drive-Thru Flickr Pool.

About Drive-Thru

Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
Please see our submission guidelines.

Editor: Robyn Nisi,
Drive-Thru staff inbox:



 Subscribe in a reader.

GB Store

GB Buttons $1.50

GB T-Shirt $12

I ✶ Chi T-Shirts $15