Barcelona Burger with Olive Relish

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1/2 cup EACH large pitted brine-cured green olives and pitted Kalamata olives
1/4 cup pitted Moroccan olives
6 tablespoons packed fresh basil leaves
3 tablespoons packed fresh mint leaves
3 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
2 pounds ground beef chuck
6 large cloves garlic, minced
1/2 cup chopped fresh cilantro
3 tablespoons hot smoked paprika
2 teaspoons salt
2 teaspoons ground allspice
Vegetable oil for brushing grill rack and onions
6 (1/2-inch-thick) slices Spanish onion
6 hearty seeded sandwich rolls, split
12 ounces Monterey jack cheese, sliced



Prepare barbecue grill to medium-high.

To make relish: Combine olives, basil, mint, lemon juice and olive oil in a food processor and pulse until finely chopped (do not puree), set aside.

Combine the ground beef, garlic, cilantro, paprika, salt and allspice. Handling meat as little as possible, shape into 6 patties, formed to fit the rolls. Brush grill rack with oil. Place patties on rack, cover and cook, turning once, to preferred degree of doneness, 5 to 7 minutes per side for medium. While patties cook, insert a long wooden toothpick into sides of onion slices to keep onion intact. Brush onions with oil and cook until golden brown and crisp-tender, 2 to 3 minutes per side. During the last few minutes of cooking time, place rolls cut sides down on edges of grill to lightly toast. Also, during last few minutes of cooking time, divide cheese evenly and place on patties to melt.

To serve, spread olive relish on inside of roll tops, then place burgers on roll bottoms, top with an onion slice and replace roll tops.