Clay's Kitchen : Burger Recipes

Burger Recipes

Tapenade-Filled Burgers

Recipe from: Gourmet, May 2006
Servings: 6

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

Accompaniments:
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.

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.

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