Eggstra Olive Burger

Pairs well with:

White Zinfandel

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


5 hardboiled eggs, diced
1 jar of small Manzanilla olives stuffed with minced pimiento, diced (You will need 7 for the spread and 20 for the burgers.)
3/4 T Grey Poupon ® Dijon Mustard
4 T Mayonnaise
3 t Black Pepper (1 t for spread, 2 t for burgers)
1 t Salt
1 ½ pounds freshly ground beef
1 T of the liquid from the jar of Manzanilla olives (listed earlier)
Vegetable oil to brush on the grill
9 slices of White American cheese
1 small container of soft margarine
6 round Kaiser rolls sliced
2 large tomatoes, washed and sliced
12 medium sized lettuce leaves, washed



Spread: Peel and wash the 5 hard boiled eggs. Dice the eggs into bite sized pieces using an egg slicer or knife. Put the eggs aside in a small bowl. Dice 7 olives including the pimiento and add to the bowl with the eggs. Combine 3/4 of a Tablespoon of Grey Poupon ® Dijon Mustard and 4 Tablespoons of Mayonnaise with the egg and olive mixture. Add 1 teaspoon of black pepper, and 1 teaspoon of salt to the mixture. Gently join the ingredients together until blended. Place the mixture into the refrigerator until ready to spread on the cooked burgers. Burgers: Place 1 ½ pounds of freshly ground beef into a large bowl. Dice 20 Manzanilla olives including each pimiento into small pieces. Add the diced olives and 1 Tablespoon of the liquid from the jar of olives to the ground beef. Season the beef with 2 teaspoons black pepper. Blend the mixture together using a spatula or clean hands. Shape the mixture into 6 patties. Brush the grill with vegetable oil. Place the burgers on a hot covered grill (350 degrees Fahrenheit) and cook for approximately 7 minutes on each side or until they reach an internal temperature of 160 degrees Fahrenheit. When the burgers are cooked to temperature, add 1 ½ slices of American cheese to each burger and close the grill lid so that the cheese will melt. At this time, spread margarine on the inside of each roll and place on the grill to lightly toast. Remove the rolls from the grill and spread some of the previously refrigerated egg mixture on each side. When the cheese is melted, place the burgers on the bottom portion of each individual round roll. Add 1 slice of tomato and 2 lettuce leaves to the burger. Top with the remaining half of each toasted roll. Eat and Enjoy! Makes 6 quarter-pound burgers