Yield: 1 servings
|2 pounds||Ground sirloin|
|1 tablespoon||Finely chopped fresh basil|
|3 ounces||Fresh goat cheese|
|6||Kaiser rolls; split and lightly|
|¾ cup||Two-Olive Spread; (recipe follows)|
|6||Leaves lettuce such as romaine or|
|6 slices||Beefsteak tomato|
|20||Kalamata olives; pitted, rinsed, and|
|20||Green olives; pitted, rinsed, and|
|1 teaspoon||Dijon mustard|
|½||Peeled red bell pepper; chopped|
|1 tablespoon||Capers; rinsed, and drained|
|2 tablespoons||Finely chopped Italian parsley|
|⅛ teaspoon||Cayenne pepper|
|3 tablespoons||Olive oil|
|1 tablespoon||Lemon zest|
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 ¾ 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. TWO-OLIVE SPREAD:
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.
Can be prepared up to 1 week ahead, covered, and refrigerated.
Converted by MC_Buster.
Per serving: 2792 Calories (kcal); 225g Total Fat; (73% calories from fat); 171g Protein; 12g Carbohydrate; 627mg Cholesterol; 2698mg Sodium Food Exchanges: 0 Grain(Starch); 24½ Lean Meat; 0 Vegetable; ½ Fruit; 30 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0025 Converted by MM_Buster v2.0n.