WEEKDAYS 1e|12c|p

Olive Burger with Provolone

Michael Symon
Servings: 4
15 to 30 min
Part 1 of 2

Try this hearty veggie burger for dinner.

  • Ingredients
  • step-by-step directions
Olive Relish :
  • 1 cup mixed green olives (pitted, roughly chopped)
  • 2 cloves garlic (peeled, roughly chopped)
  • 1 tablespoon capers (rinsed)
  • 1 teaspoon fresh thyme leaves
  • 1/3 cup parsley leaves
  • 1/2 lemon (zested)
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)
Burger :
  • 1 1/2 pounds ground beef (divided into 4 patties)
  • 2 tablespoons olive oil
  • 8 slices provolone cheese
  • 4 potato rolls (toasted)
  • Kosher salt and freshly ground black pepper (to taste)
  • For the Olive Relish: Into the bowl of a food processor add the olives, garlic, capers, thyme and parsley. Pulse until chopped. Add lemon zest and olive oil and pulse until finely chopped and combined. Season with salt and pepper. Refrigerate until ready to use.
  • For the Burger: Preheat griddle or cast iron skillet to medium-high heat. Make a 1-inch thumbprint in the center of each burger patty. Season burger patties on both sides with salt and pepper and drizzle with olive oil. Place on the grill and cook without moving for 3 minutes until a nice crust forms. Flip and top each burger with two slices of provolone. Continue to cook for another 4-5 minutes, until the burgers are medium-rare.
  • To Serve:Place the burger patty on the bottom bun of the potato roll. Top with a spoonful of olive relish, place top bun and serve.
  • Tip: 1. Make the olive relish a day in advance and store in the refrigerator. Be sure the olive relish comes to room temperature before serving.
  • Tip: 2. Use your favorite type of olives when making the relish.
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