• 6 Oz Green olives, minced
  • 2 Oz Kalamata olives, minced
  • 1/2 Cup Giardiniera, minced
  • 1/2 Tbsp Capers, minced
  • 2 Cloves Garlic, minced
  • 1/4 Cup Celery, minced
  • 1/2 Tbsp Parsley, minced
  • 1/2 Tbsp Oregano (fresh) minced
  • 1/2 tsp Chili flakes
  • 1 Tbsp Red wine vinegar
  • 2 Tbsp Roasted red peppers, minced
  • 1/4 Cup Extra virgin oil
  • 1/2 tsp Salt/pepper blend
  • 1 Cup Mayo
  • 3 Tbspm,Louisiana Hot Sauce
  • 6 Slices Thin sliced ham
  • 6 Slices Thin sliced mortadella
  • 6 Ea Cloud burgers
  • 6 Ea Brioche Bun
  • 6 Slices Provolone


  1. Mix the green olives through salt/pepper & blend together in a mixing bowl and set aside. This is the Muffuletta Relish. Mix the mayo with the Louisiana hot sauce and set aside.
  2. Season each Cloud burger evenly with salt/pepper. Place on a 350° grill. Once the burger begins to thaw and form juice pockets on the top it is ready to flip.
  3. Burger cooking 101: Only touch a burger twice once it’s on the grill. Once when you flip it and once when you take it off the grill. Do not press on the burger, do not poke the burger, do not bother the burger. The more it’s handled, the likelihood increases in subpar performance and a dry patty.
  4. Meanwhile, toast the bun and give the ham & mortadella each a quick sear to warm them. When the burger is ready, top it with the provolone cheese and melt slightly.
  5. Place the burger on the bun, top it with the Muffuletta Relish. Fold the ham & Mortadella in quarters and place on top. Spread the Louisiana mayo on the top bun. Secure the top bun with a pick and serve with your choice of side.

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