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Zesty Olivada and Tomato Basil Tapenade Stuffed Burgers

This all beef burger is a delectable combination of all that is Italian. Pungent flavors of calamata olives, tangy sun dried tomatoes, garlic, parsley and rich tomato and basil goat cheese make for a mouth watering bite-- full flavored and filling. The Creamy Dijon Spread adds a special zip that completes the zesty nature of this delicious burger. A bold, spicy Sutter Home Zinfandel would definitely compliment the flavors in this special Italian style burger.


3/4 cup pitted calamata olives
1 teaspoon garlic, minced
1 tablespoon capers, drained
1 tablespoon sun dried tomatoes packed in olive oil, drained and chopped
1/4 cup Colavita Extra Virgin Olive Oil
1 tablespoon fresh Italian flat leaf parsley, chopped
2 teaspoons fresh basil, chopped
Creamy Dijon Spread:
5 tablespoons cream cheese, softened
2 tablespoons Grey Poupon mustard
2 lbs. Angus lean (85/15) ground beef
2 tablespoons Italian seasoning
2 tablespoons fresh garlic, minced
4 tablespoons fresh onion, grated
2 1/2 teaspoons sea salt
3 1/2 teaspoons fresh ground pepper
1 4 oz. packages of Tomato and Basil Tapenade
Pam vegetable spray
6 Onion rolls, split


Preheat a gas grill to a medium to medium high heat. Prepare the Olivada by combining the olives, garlic, capers and sun dried tomatoes in a food processor and process for a few seconds. With the motor running, slowly drizzle the olive oil through the feed tube until it is incorporated into the salad. Transfer to a bowl and stir in the parsley and basil. Set aside. Prepare the Creamy Dijon Spread by combining the softened cream cheese with the Dijon mustard, stirring until smooth. Set aside. Prepare the burgers by combining the beef, Italian seasoning, garlic, grated onion, sea salt and fresh ground pepper, being careful not to overwork the beef. Divide the beef into 12 patties and flatten to a thin, round shape to fit the rolls. On 6 of the patties spread 1 generous tablespoon of the Olivada onto each patty to cover. Sprinkle each of these 6 patties with 1 generous tablespoon of Tomato and Basil Tapenade to cover. Top each of these 6 patties with another patty and pinch the edges together to seal the burger forming 6 "stuffed" burgers. Spray the grill with Pam and also the burgers on each side. Grill burgers on each side, keeping the lid of the grill closed, for about 4-5 minutes per side. Continue cooking until the desired temperature is reached or until an inserted instant read thermometer reaches 160 degrees F for well done. Remove the burgers and keep warm. Spray the cut side of the rolls with Pam and grill until golden, turning once. To assemble the burgers, spread each cut side of the grilled rolls with the Creamy Dijon Spread. Add the burgers to the bottom roll and add the top last. Serve.


Thanks for the opportunity to enter this contest! It is really neat to see all the different recipes that people come up with! I have had great fun creating this recipe and hope to have a chance to be one of the finalists! I LOVE THE WINE COUNTRY!!!!