A Burger for Rachael

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 large Idaho potatoes, scrubbed
  • 1/3 to 1/2 cup extra-virgin olive oil, divided
  • 4 to 5 sprigs fresh rosemary, finely chopped
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons crushed red pepper flakes, divided
  • 4 to 5 cloves garlic
  • 1/2 pound ground sirloin
  • 1/2 pound ground pork
  • 1 tablespoon grill seasoning
  • 2 teaspoons fennel seed
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons capers
  • Handful fresh flat-leaf parsley
  • 2 teaspoons anchovy paste
  • 1 teaspoon lemon zest
  • 3/4 cup pitted black or green olives
  • 4 slices sharp provolone or thinly sliced smoked mozzarella
  • 4 crusty rolls, such as sesame Keiser rolls, split
  • 2 vine ripe tomatoes, thinly sliced
  • 10 to 12 basil leaves, torn or shredded
  • 1/2 red onion, thinly sliced
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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    This recipe is featured in:

    Burgers and Hot Dogs