Burger Lemon with Olive Tapinade

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 1/2 pounds ground beef
1/2 pound bulk pork sausage
3 TBS finely grated lemon zest, divided (about 3 lemons)
1 1/2 tsp sea salt
1/4 tsp freshly ground black pepper
4 cloves garlic, minced and divided
1/4 cup finely chopped parsley, divided
Olive Tapinade:
1 8 oz jar pitted kalamata olives, drained and chopped
1 8 oz jar roasted red peppers, drained and finely chopped
2 TBS freshly squeezed lemon juice
4 oz crumbled feta cheese
2 TBS Extra virgin olive oil
2 Scallion, finely chopped
Vegetable oil for oiling grill
10 ciabatta rolls, split in half horizontally
1 stick of butter, melted



Preheat a gas grill to medium high heat. In a mixing bowl, combine ground beef, pork sausage, 2 tablespoons lemon zest, sea salt, black pepper, 3 cloves of minced garlic, and 1/8 cup chopped parsley. Mix gently with your hands, just enough to combine the ingredients. Divide the mixture into 10 portions and shape into 10 hamburger patties. To make the olive topping, in a small bowl, combine reserved lemon zest, reserved garlic,and reserved parsley. To this add the chopped olives, roasted red peppers, lemon juice, feta cheese, extra virgin olive oil and scallions. Mix well and set aside. With a paper towel dipped in vegetable oil, lightly oil the grill grates. Place the prepared burger patties on the grill over direct heat. Cook for 5 minutes. Flip, and cook for an additional 5 minutes, or to desired doneness. Keep warm until ready to serve. Brush the split sides of the ciabatta rolls with the melted butter. Lay them butter side down on the hot grill. Grill them just until warmed through- about 30 seconds. Remove buns from the grill. Place the burger patties on the bun bottoms. Top each burger patty with a generous scoop of the olive tapinade. Add the bun tops and serve immediately.