Tapenade-Filled Burgers

Ingredients for Tapenade-Filled Burgers

• 1.0kg lean beef mince chuck

• 140ml black or green olive tapenade (sometimes labeled "olive paste")

• 3/4 teaspoons 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 cos lettuce

How to make Tapenade-Filled Burgers

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.

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

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.)

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.