Capone Burger Recipe

Make sauce

In a small bowl, combine mayonnaise, minced garlic, hot sauce, smoked paprika, lemon juice, and salt. Whisk until smooth. Taste and adjust hot sauce or salt as desired. Refrigerate while you prepare the rest (at least 10 minutes to let flavors marry).

Combine meats

In a large bowl, add ground chuck and ground pork. Sprinkle in bread crumbs, milk, kosher salt, black pepper, garlic powder, and onion powder. Gently mix with your hands or a spatula until just combined — avoid overworking to keep patties tender.

Portion

Divide the mixture into 2 equal portions (about 10–12 oz total per burger when combined). Lightly form into round patties roughly the diameter of your buns, about 3/4 inch thick. Press a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Preheat pan or griddle

Heat a cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Heat until shimmering.

Sear and finish

Place patties in the hot pan without crowding. Cook 3–4 minutes on the first side until a deep brown crust forms. Flip and immediately top each patty with a slice of provolone cheese and two slices of salami. Cook another 3–4 minutes for medium doneness (internal temp ~140–145°F). For medium-well, cook until 150–155°F. If cheese needs melting, cover the pan with a lid for 30–60 seconds.

Toast buns

While patties are finishing, spread softened butter on cut sides of buns. Place buttered sides down on a separate skillet or on the griddle until golden and crisp, about 1 minute. Remove from heat.

Arrange toppings

Lay out lettuce, tomato slices, red onion, pepperoncini, and any optional pickled peppers. Keep salami-topped patties warm on a plate tented with foil if needed.

Spread about 1–2 tablespoons of Capone sauce evenly on the bottom half of each toasted bun.

Place a lettuce leaf on the sauced bun, then add the cheesy salami-topped patty.

Top the patty with tomato slice, a few rings of red onion, and 2–4 slices of pepperoncini (or as desired). If you like extra heat, drizzle a little extra hot sauce or add pickled peppers.

Spread a small amount of sauce on the top bun, place it on the assembled burger, press gently and serve immediately.

Serve hot with fries, chips, or a simple salad. Leftover patties can be refrigerated up to 3 days in an airtight container; reheat gently in a skillet. Sauce will keep refrigerated for up to 5 days.