Recipe courtesy of Rachael Ray
Episode: Hands On
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat oven to 500 degrees F.

Cut 10 wedges from each potato and place on a baking sheet. Drizzle a couple tablespoons of oil over the potatoes to coat them lightly then season with rosemary, salt and pepper and 1 teaspoon crushed red pepper flakes. Throw a couple of cloves of cracked garlic on the sheet with potatoes. Roast 25 minutes, turning once.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Place ground meats in a bowl and add a 2 to 3 cloves of grated garlic, grill seasoning fennel seed, 1 teaspoon crushed red pepper flakes, Worcestershire sauce. Mix the burgers and form 4 patties. Make patties thinner in the center - burgers bulge as they cook. Cook burgers 5 to 6 minutes on each side.

While burgers cook, sliced cheese and tomatoes, onions and basil and reserve.

In a food processor, combine capers, parsley, anchovy paste, lemon zest and olives. Turn processor on and drizzle in 3 to 4 tablespoons oil until a thick paste forms.

Melt cheese on burgers.

Toast buns.

Place burgers on buns and top with tomato, basil, red onions and slather the bun tops with some olive tapenade and serve with oven fries.

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