- 1/2 cup butter, melted
- 2 pounds ground beef
- Kosher salt and freshly ground black pepper
- 1 1/2 cups olive salad, recipe follows
- 12 slices provolone
- 3/4 cup aioli (garlic mayonnaise)
- 6 hamburger buns
Preheat grill to medium-high heat. Brush grill with melted butter.
Season ground beef with salt, pepper and other favorite seasonings. Form into 6 patties and grill, brushing with melted butter several times as burgers cook. Grill, turning once, to desired doneness, about 5 minutes per side for medium.
On bottom half of each roll, place 1/4 cup olive salad, followed by 2 slices provolone. Top with burgers. Spread 2 tablespoons aioli on each top bun half, and then place over burgers. Serve at once with your favorite frosty cold beverage.
Note: Leftover olive salad may be used with pasta, as a dip with pita chips or in a wrap with cold cuts.
1 (13.4-ounce) bottle roasted red peppers, drained and coarsely chopped
1 (13.7-ounce) can quartered artichoke hearts, drained and coarsely chopped
1 cup green olives, without pimientos, coarsely chopped
1 cup kalamata olives, pitted and coarsely chopped
1/4 cup chopped yellow onion
2 tablespoons capers
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
1/4 teaspoon dried oregano
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 teaspoon fresh lemon juice
2 teaspoons extra-virgin olive oil
Combine all ingredients in a large bowl. Refrigerate until ready to use.