Recipe

Rosemary Herbed Better Burger with Green Olive Tapenade and Warm Mozzerella

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by cdilaura

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by cdilaura

This recipe was entered in the contest for Your Best Beef Burgers
Chef
cdilaura's Notes: I made this burger one summer evening while standing by my grill where my fresh herb plants also grow. I grabbed some rosemary on a whim, one of my favorite herbs, and threw it on the meat...
I made this burger one summer evening while standing by my grill where my fresh herb plants also grow. I grabbed some rosemary on a whim, one of my favorite herbs, and threw it on the meat last minute. This set off a quest to find other interesting accompaniments as I didn't want traditional ketchup to mask the subtle fresh flavor. Standing at my fridge door I grabbed some leftover buffalo mozzarella and decided the perfect complement to these two herby-creamy additions would be something salty, so out came the green olive tapenade. The flavors are truly spectacular -- simple so each one can be tasted, but unique for an eye closing-induced savoring bite. I usually make this with Bison, a nice lean and healthy alternative which tops the ANDI meat scorecard, but these flavors work well on beef too.

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Makes 4 burgers

1-2 pound ground bison (~1/4-1/2 lb. per burger depending on desired size) Ask a question about this ingredient

2 sprigs fresh rosemary Ask a question about this ingredient

1 teaspoon olive oil per pound of bison Ask a question about this ingredient

1/4 teaspoon kosher salt Ask a question about this ingredient

1/4 teaspoon freshly ground pepper Ask a question about this ingredient

4 1/4-inch slices of fresh buffalo mozzarella Ask a question about this ingredient

4 pieces lettuce leaves Ask a question about this ingredient

4 1/4-inch slices tomato Ask a question about this ingredient

Green olive tapenade for spreading Ask a question about this ingredient

4 fresh buns Ask a question about this ingredient

Preheat grill to medium heat. Meanwhile, in a mixing bowl, drizzle olive oil over the bison {not required, but helps keep the burger juicy if using a leaner meat}, add salt and black pepper to season.
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Remove leaves from one spring of rosemary, roughly chop and add to the bowl. This adds a nice fresh, herby flavor to an otherwise standard quarter pounder.
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Gently mix all together and form into equal sized patties about 1-inch thick and 5 inches in diameter to serve your crowd.
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Tip: Place the patties on a tray and put a thumb imprint in the center of each patty about halfway through the thickness of the meat. Since meat contracts when it cooks, this will allow the center of the burger to cook to the same doneness as the outer edges and prevent your final product from looking like a football.
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Cook the burgers over medium heat for 2-3 minutes. Check for doneness when burger releases easily from the grill with a spatula and is nicely browned on the under side.
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Flip each burger, adding a slice of fresh buffalo mozzarella on top to melt and lightly toast the buns on the grill while the burgers cook an additional 2-3 minutes.
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Remove the toasted bun, spread some green olive tapenade on the top bun, stack the lettuce, tomato and burger. Hold on tight and enjoy! The saltiness of the olive tapenade is a perfect complement to the creamy, mild mozzarella and lean bison. I think you’ll find these flavors truly spectacular!
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