Beef Burgers with White Bean Hummus, Black Olive Tapenade and Grilled Tomato
1 -15 oz can cannelini beans, drained and rinsed
1 clove garlic
1/4 cup Colavita extra virgin olive oil
2 T fresh lemon juice
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
1 1/2 lbs freshly ground beef chuck
2 cloves garlic, minced
2 tsp fresh thyme, minced
2 tsp fresh Italian parsley, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
6 large slices ripe red tomato
Colavita extra virgin olive oil to rub on tomatoes
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Colavita olive oil for brushing grill rack
6 ciabatta hamburger rolls
1 jar black olive tapenade
6 small handfuls arugula leaves
Preheat a gas grill to medium-high.
To make hummus: Combine the beans, garlic, olive oil, lemon juice, salt and pepper in a food processor and blend until smooth. Remove to a bowl and cover.
To make the patties: Combine the beef, garlic, thyme, parsley, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into patties to fit rolls.
Prepare the tomatoes by placing the tomato slices on a tray. Rub each side with olive oil. Sprinkle evenly on each side with salt and then pepper.
When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 4 minutes on each side for medium-rare. During the last few minutes of grilling, place the tomatoes on the hot grill and cook on each side about 1 minute to get grill marks and slightly charred. Place the rolls on the outer edges of the rack as well and toast lightly.
To assemble the burgers: Spread about 2 Tablespoons of the white bean hummus on each of the toasted bottom rolls. Next add the patty, a tablespoon of the black olive tapenade, a grilled tomato slice and a small handful of arugula. Add the roll tops and serve immediately.