© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Gourmet, May 2006
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.
2 ¼ pound lean ground beef chuck
9 tablespoons black or green olive tapenade (sometimes labeled "olive paste")
¾ teaspoon salt
1 teaspoon black pepper
6 grilled or toasted hamburger buns or kaiser rolls
mayonnaise; coarse-grain mustard; thinly sliced red onion; thinly sliced sweet gherkin pickles; about 2 cups baby romaine lettuce
Divide beef into 6 portions. Divide 1 portion in half, then flatten 1 half into a 4-inch patty and form a ¼-inch rim around patty. Spread 1 ½ 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.