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Tapenade-Filled Burgers

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Tapenade-Filled Burgers

Tapenade-Filled Burgers

amanda

Equipment

  • - Grill/BBQ Set

  • - Cast Iron Skillet

  • - Premium Griddle Set

  • - Chef's Knife - 8 Inch

  • - Food Processor

  • - Stand Mixer - 6 Quart, Artisan Series

  • - Chef's Tongs

  • - Meat Slicer (optional for serving)

  • - Oven Mitts - Heavy Duty

  • - Silicone Spatula (for cooking)

  • - Utensil Set - Prep Bowl & Cutting Boards

Ingredients

  • 2 1/4 pound lean ground beef chuck

  • 9 tablespoons black or green olive tapenade (sometimes labeled "olive paste")

  • 3/4 teaspoon salt

  • 1 teaspoon black pepper

  • 6 grilled or toasted hamburger buns or kaiser rolls

  • Accompaniments: mayonnaise; coarse-grain mustard; thinly sliced red onion; thinly sliced sweet gherkin pickles; about 2 cups baby romaine lettuce

Instructions

1

Instruction 1

Divide beef into 6 portions. Divide 1 portion in half, then flatten 1 half into a 4-inch patty and form a 1/4-inch rim around patty. Spread 1 1/2 tablespoons of tapenade onto patty within rim. Flatten remaining half into a 4-inch patty, then lay on top of tapenade-covered half and pinch edges together to seal. Pat side to form a straight-sided edge and transfer to a large tray. Make 5 more tapenade patties in same manner and transfer to tray, then refrigerate patties, covered, until ready to grill.
2

Instruction 2

Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas); see "Grilling Procedure."
3

Instruction 3

Sprinkle patties on both sides with salt and pepper. Lightly oil grill rack, then grill patties (covered only if using a gas grill), turning over once, 3 minutes total for medium-rare. (Burgers will continue to cook slightly after being removed from grill.)
4

Instruction 4

Spread mayonnaise and mustard on buns, then assemble burgers with onion, pickles, and romaine.
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