After tasting this burger, Cat Cora of Iron Chef America, a noted Greek cooking authority and a judge for Sutter Home Winery’s Build a Better Burger 2006, shouted, “Opa! This takes me back to the old country!” The other judges were equally enthusiastic and awarded creator Elizabeth Bennett of Mill Creek, Wash., the top prize for Best Alternative Burger.
Sopressata, a dry-cured Italian sausage, is available in Italian markets or the deli section of many well-stocked supermarkets. Substitute a flavorful salami if you can’t locate it.
Adapted from “Burger Parties: Recipes from Sutter Home Winery’s Build a Better Burger Contest” by James McNair and Jeffrey Starr.