Double Olive & Cheddar Topped Ribeye Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


½ cup sliced Spanish olives
½ cup sliced Kalamata olives
1 ½ cups grated Sharp Cheddar Cheese
2-3 tablespoons real mayo with lime
2 lbs. ground ribeye
1 teaspoons sea salt
½ teaspoon ground black pepper
1 teaspoon Spanish paprika
1 teaspoon Cajun seasoning
¼ cup beef broth
2 cloves garlic, pressed
Olive oil, for brushing on grill rack
5 (about 4”each) whole wheat hamburger buns
Garnishes: 5 tablespoons butter, softened
5 curly leaf lettuce leaves
10 red onion rings (from fresh sliced onion)
5 white onion rings (from fresh sliced onion)
4 tablespoons Grey Poupon dijon mustard



PREPARE COALS FOR A MEDIUM HOT FIRE. To make double olive & cheddar topping, combine Spanish olives, Kalamata olives, cheddar cheese, and mayo in a small bowl. Set aside in cooler. To make patties, crumble ground ribeye in a large bowl. Combine sea salt, pepper, paprika, Cajun seasoning in a small bowl. Next, combine broth & pressed garlic in small bowl. Sprinkle seasonings over meat. Turn meat lightly to incorporate seasonings. Sprinkle broth & garlic over meat. Turn meat a second time to combine flavors. Divide meat into 5 equal portions. While forming patties, avoid handling meat excessively. When grill is ready, brush rack with olive oil. Place patties on grill. Cook 7-8 minutes on each side for medium-well done. Remove patties from grill, keep warm on serving platter. Place hamburger buns, cut side down, on the outside edges of the grill rack. Toast buns until golden for 1-3 minutes. To assemble burgers, spread softened butter on toasted buns. On each roll bottom, place a lettuce leaf, hamburger patty, a heaping tablespoon olive and cheese mixture, 2 red onion rings, 1 white onion ring, about 2 teaspoons mustard. Top with burger bun top and serve. Makes 5 burgers