RECIPES: Recipe Details

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Hometown Olive Burgers

Most of my fond childhood memories revolve around food. From my Grandmother's Molasses cookies to my Mother's "slumgullian". That was a fancy word that she concocted for a special dish made from leftovers (we just didn't know it at the time!) We just looked at it as one of her special treats. My Mother had a way of making every dinner special. One of the "special treats" we always had growing up were Olive Burgers. These burgers always had one of our big, red, juicy garden grown tomato slices, some crunchy lettuce and of course, the olive sauce, which is what really made it the most incredible burger ever. From that incredible olive sauce that you were always licking from your lips, to the beef-burger drippings you were constantly wiping off your hands, it just didn't get any better. This burger is a tribute to food, family and great childhood memories.

Ingredients 

3 oz. Spanish olives (approx. 35)
1/2 cup mayonnaise
1 tablespoon olive Juice
1 tablespoon olive oil
1 large Vidalia Onion (sliced 1/2 inch thick)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
3 cloves of garlic
2 tablespoons salted butter
1/4 teaspoon anchovy paste
2 lbs Ground Round Beef
1 teaspoon kosher salt
1 teaspoon pepper
olive oil (for grill rack and buns)
6 sesame seed buns
2 large Heirloom Tomatoes (preferably Ugly-Ripe)
1 head Boston Lettuce

Instructions 

Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high

To make the olive topping: Combine the chopped olives, mayonnaise and olive juice in a small bowl and mix well. Set aside.

To make the patties: First brush each onion slice with olive oil and season with salt and pepper. Place onion slices and garlic cloves on the hot grill. Grill for about 5 minutes on each side, being careful to turn the garlic more often to avoid burning. Remove the onion and garlic from the grill, and place on a cutting board. Cut onion up into small pieces. Remove the outer skin from the garlic. Place the onion and garlic into a food processor. Add the anchovy paste and the butter. Pulse ingredients about 10 times, trying to maintain a chunky, but blended consistency. In a large mixing bowl, combine the onion/garlic mixture to the ground round and mix by hand. Try to mix all ingredients to achieve a consistent mixture. Do not over mix. Divide meat mixture into six equal portions and form into patties, creating a slight concave center in each patty. Salt and pepper each patty on both sides.

Rub grill rack with olive oil, place patties on grill and cover. Turn patties once after about 5 minutes. Once patties are done, remove and set aside. Take each bun and lightly brush the cut sides with olive oil. Place them on the grill for about 1 minute. Remove.

To assemble burgers, place 1 tablespoon of the olive mixture onto the tops and bottoms of each bun. Place one piece of lettuce on the bottom of each bun, one patty and one slice of tomato. Add the tops and serve.