Recipe courtesy of Diane Worthington

Goat Cheese-Stuffed Hamburgers with Two-Olive Spread

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  • Level: Easy
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2 pounds ground sirloin

1 tablespoon finely chopped fresh basil

3 ounces fresh goat cheese

6 kaiser rolls, split and lightly toasted

3/4 cup Two-Olive Spread (recipe follows)

6 leaves lettuce such as romaine or red-leaf

6 slices beefsteak tomato


20 kalamata olives, pitted, rinsed, and drained

20 green olives, pitted, rinsed, and drained

1 teaspoon Dijon mustard

1/2 peeled red bell pepper, chopped

1 tablespoon capers, rinsed, and drained

2 tablespoons finely chopped Italian parsley

1/8 teaspoon cayenne pepper

3 tablespoons olive oil

1 tablespoon lemon zest


  1. In a bowl, combine the ground sirloin and basil and mix well. Shape into 6 thick patties. Make a pocket in the center of each patty, fill each pocket with 1 tablespoon of the goat cheese, and cover with the meat. Press into patties 3/4 inch thick. Heat grill pan or saute pan over medium-high heat. Spray lightly with nonstick cooking spray, and add the burgers. Cook for 3 to 4 minutes on the first side, flip, and cook 4 to 6 minutes on the second side for medium-rare, or until desired doneness. To serve, place the burgers on the toasted bun halves and top each burger with 2 tablespoons of the olive spread. Top with lettuce and tomato and finish with the top of the bun.


  1. In a food processor fitted with the metal blade, combine the olives, chopped pepper, capers, parsley, and cayenne pepper and process until coarsely chopped. Then use on-off pulses while slowly adding the olive oil until it is absorbed. Taste for seasoning. Transfer to an airtight container and refrigerate until ready to use.
  2. ADVANCED PREPARATION: Can be prepared up to 1 week ahead, covered, and refrigerated.
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