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Provencal Burger with Fig Tapenade

When my parents went to France with a tour from the University of Montana, they picked up a package of Herbes d Provence for me as a gift and I fell in love with the combination of herbs, especially the use of lavender. I wanted to come up with a burger recipe that would include many of the flavors my Dad raved about enjoying on their trip, so here it is.

Ingredients 

Master Ingredient List
1. Sutter Home Merlot
2. Herbes d Provence
3. Black Misson Figs
4. Garlic
5. Grey Poupon Dijon Mustard
6. Anchovy Fillets or paste
7. Lemon Juice
8. Sugar
9. Imported Black Olives
10. Colavita extra virgin olive oil
11. Ground Chuck
12. Salt
13. Pepper
14. Goat Cheese
15. Olive Foccacia or Pain Provencal
16. Heirloom Tomatoes
Ingredients for Herbs d Provence and Fig Tapenade
3/4 cup Sutter Home Merlot
2 teaspoons Herbs d Provence
½ cup dried Black Misson Figs, stemmed and diced
2 cloves crushed fresh garlic
1 tablespoon Grey Poupon Dijon Mustard
3 anchovy fillets, drained or 1 tablespoon anchovy paste
1 tablespoon fresh lemon juice
2 teaspoons sugar
¾ cup pitted and diced Imported Black Olives
¼ cup extra virgin olive oil
Ingredients for the patties:
(reserve ¼ cup of Herb Merlot mixtue)
1 ½ pound freshly ground chuck
1 teaspoon salt
¼ teaspoon black pepper
1 clove crushed fresh garlic
1 tablespoon extra virgin olive oil
Olive oil for grill rack
Ingredients for assembly of burgers:
6 ounces crumbled goat cheese
1 ½ to 2 loaves Olive Foccacia or Pain Provencal cut into 6 5-inch rounds and split
6 large slices heirloom tomatoes

Instructions 

For tapenade: Prepare grill to medium-high heat. In a small-medium fire-proof saucepan, heat Merlot and Herbs d Provence to boiling and simmer for 2 minutes. Pour ¼ cup of the wine/herb mixture into a large mixing bowl and set the bowl aside. Add the figs to the rest of the wine/herb mixture in the saucepan over the grill and simmer until liquid reduces and figs plump, stirring constantly, about 5 minutes. Remove pan from heat and cool for 10 minutes. Pour the garlic, Dijon Mustard, anchovies, lemon juice and sugar into small food processor and blend until smooth. Add the wine-fig mixture, olives and olive oil to the puree in the food process and pulse just one or two times, so you have a chunky consistency. Pour tapenade into small bowl and set aside for assembly of burgers. For the patties: Retrieve the large mixing bowl with the wine/herb mixture in it, after liquid has cooled completely. Drop the ground chuck into the bowl, quickly pulling the meat apart into chunks. Sprinkle the salt, pepper, garlic and olive oil over the meat and mix well with a fork. Drop the meat onto a baking sheet and divide it into 6 portions with a knife. Well your hands and pat the portions into 6 patties that are ½ inch thick in the middle and ¾ thick around the edges, taking care not to compact or over-handle the meat. Prepare the grill to medium-high heat. Brush the grill rack with olive oil. Place burgers on hot grill and cook for about 4 minutes on each side, or to desired level of doneness. During the last 2 minutes of grill time, spoon 1 ounce of the goat cheese into the center of each patty. When patties are done, remove from grill and set aside on plate to rest for 2 to 3 minutes. While patties rest, place bread rounds around outer edges of grill, cut sides down, to lightly toast. To Assemble Burgers: Spread a small amount of tapenade on each bottom piece of the bread. Lay a patty on top of the bottom piece and top each with a liberal spoon full of the tapenade followed by a slice of tomato and then the top piece of bread. Serve immediately. Makes 6 Burgers

Comments 

Since I use the same ingredients, several times throughout the recipe, I have listed the ingredients first, in a master list, to show that I have no more than the required 16 ingredients. I have followed this list with the individual use lists that specific where they are being used and in what amounts.