Tapenade-Filled Burgers

Tapenade-Filled Burgers
Tapenade-Filled Burgers
Tucked inside these juicy chuck burgers is a pocket of rich, salty tapenade. To experience the full range of flavors, build your burger with all the Accompaniments — the bite of red onion and the sweet crunch of gherkin pickles are key.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
American Sandwich Beef Olive Quick & Easy Backyard BBQ Dinner Summer Grill/Barbecue Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
  • 3/4 teaspoon salt
  • 1 teaspoon black pepper
  • Carbohydrate 6 g(2%)
  • Cholesterol 107 mg(36%)
  • Fat 10 g(16%)
  • Fiber 1 g(3%)
  • Protein 38 g(76%)
  • Saturated Fat 4 g(18%)
  • Sodium 445 mg(19%)
  • Calories 266

Preparation 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 romaine. Cooks' notes:· Patties can be assembled up to 8 hours ahead and chilled, covered. · If you can't grill outdoors, patties can be cooked on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, 4 minutes total for medium-rare.

Preparation 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 romaine. Cooks' notes:· Patties can be assembled up to 8 hours ahead and chilled, covered. · If you can't grill outdoors, patties can be cooked on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, 4 minutes total for medium-rare.