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Tapenade Burgers with Roasted Red Pepper-Feta Dressing

I love Greek food, and love to grill burgers in the summer. This brought together layers of flavors that are "Greek to me". I have duplicated ingredients in the three components for the burger to stay within the 16 ingredient limit.

Ingredients 

Tapenade:
1 cup Calamata olives, pitted (double-check for pits)
1/2 cup green olives, stuffed with pimentos
1/2 cup ripe olives
1 tsp. minced garlic
2 tsp. freshly squeezed lemon juice
1/4 cup roasted red pepper strips, roughly chopped
Roasted Red Pepper – Feta Dressing:
1 cup prepared mayonnaise
1/4 cup plain yogurt
1 tsp. minced garlic
1 tsp. freshly squeezed lemon juice
1/4 cup roasted red pepper strips, roughly chopped
1/2 cup crumbled feta cheese, divided
Burger patties:
2.25 pounds ground chuck
1/2 cup finely chopped red onion
1 tsp. minced garlic
2.5 tsp Greek seasoning blend
1.5 tsp salt
1 tsp freshly ground black pepper
1 Tbsp. freshly squeezed lemon juice
oil for the grill rack
6 ciabatta rolls, split
1/2 cup julienned fresh basil leaves, loosely packed, julienned

Instructions 

To make the Tapenade: in a food processor, combine Calamata olives, green olives and ripe olives and pulse until coarsely chopped, scraping the bowl as necessary. Add garlic, lemon juice, roasted red pepper strips, and pulse until the mixture is finely chopped and well-combined. Place into a non-reactive container, cover and refrigerate until ready to serve. To make the Dressing: in a blender, combine mayonnaise, yogurt, garlic, lemon juice, roasted red pepper strips, and 1/4 cup crumbled feta cheese. Blend until smooth. Stir in the remaining 1/4 cup crumbled feta cheese. Pour into a non-reactive container, cover and refrigerate until ready to serve. To make the burger patties: mix the ground chuck, red onion, garlic, Greek seasoning blend, salt, pepper and lemon juice together, handling lightly to prevent compacting the meat. Shape into 6 burgers to fit the ciabatta rolls. Place on a plate, cover and refrigerate until ready to grill. To prepare the burgers: preheat gas grill to medium-high. lightly oil the grill rack. Place the burgers on the grill and cook 5-7 minutes per side, turning once. during the last few minutes of cooking, carefully place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. remove burgers from grill and assemble: generously spread dressing on the cut side of each bottom roll half, sprinkle the basil evenly onto the dressing, top with a burger patty. top each patty with a layer of the tapenade (divide tapenade among the rolls), add the top roll half and serve with plenty of napkins.

Comments 

It has been great fun in developing this recipe, and paying more attention to the process than I usually do. I typically cook by 'feel', and having to measure ingredients was challenging, but in a good way.