The Mighty Giardiniera Juicy Lucy

Recipe: Jean Heimann


  • 1 ½ lb Ground Beef
  • 4 slices Provolone
  • 4 slices Bologna
  • 4 slices Prosciutto
  • 20 slices of Pepperoni
  • LifeSpice Tangy Giardiniera Seasoning
  • Chicago Style Giardiniera
  • Garlicky Mayo
  • 2 Tbsp Butter
  • Kaiser Rolls

For Garlicky Mayo

  • 3/4 C Mayonnaise
  • 12 Garlic Cloves, minced
  • 1 Tbsp Olive Oil
  • 1 Tbsp Red Wine Vinegar
  • Pinch of Salt


  1. For the Garlicky Mayo: Mix ¾ cup mayonnaise with 12 cloves of minced garlic, 1 tablespoon olive oil and 1 tablespoon red wine vinegar and a pinch of salt.
  2. Divide beef into eight equal portions. Flatten each into 1/4 -inch thick patties.
  3. Take one slice of provolone, add 1 teaspoon of the LifeSpice Tangy Giardiniera seasoning in the middle and fold the cheese over the seasoning, encasing it into a little cheese envelope. Put the cheese packet into the middle of a patty, and then place another patty on top and press down and pinch the edges together to seal the cheese within.
  4. In a large skillet, melt the butter over medium high heat and add the split kaiser rolls face down to toast the insides until golden brown. Set aside. Add the burgers and cook until seared and dark brown on the outside.
  5. Assembly: Generously coat the top and bottom bun with the garlicky mayo. On the bottom roll, layer 1 slice of prosciutto, 5 slices pepperoni, and 1 slice of bologna. On the top slice spoon over giardiniera. Place the burger in the middle and serve immediately.