Mini Martini Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Mini Buns:
12 balls of frozen roll dough
1 egg, beaten
1 Tbsp. Sesame seeds
1 large tomato, peeled, seeded, chopped
½ cup tomato sauce
2 green onions, thinly slice
1 4-oz. can green chilies, chopped
2 cloves garlic, crushed
½ tsp. salt
Martini Patties:
1 + 1/2 pounds beef chuck
1 5-oz. jar green olives pimento stuffed, divided
2 Tbsp. olive juice
¼ cup grated parmesan cheese
1 egg, beaten
1 tsp. salt
Olive Oil for brushing grill
Toppings and Garnish:
3 slices Gruyere cheese, quartered
Toothpicks for garnish



Buns: At least three hours ahead of time prepare the mini-buns. Place the frozen balls of dough on a greased cookie sheet. Cover lightly with plastic wrap. Set in a warm place to thaw and rise. When dough has almost doubled in size preheat oven to 350ï‚°. Beat egg and brush it lightly over top of dough balls. Sprinkle buns with sesame seed. Bake for 15-20 minutes until lightly browned. Set aside to cool. Split. Salsa: Peel tomato and remove seeds. Chop into small pieces and place in a medium bowl. Add tomato sauce, sliced onions, drained green chilies, crushed garlic and salt. Mix well and chill. Patties: Grind the beef chuck meat and place in a bowl. Reserve 12 olives for garnish. Slice the rest of the olives and add them to the meat. Add the olive juice, parmesan cheese, beaten egg and salt. Gently mix by hand. Divide into 12 balls and flatten slightly. Chill while heating the grill. Heat grill and brush with olive oil. Place patties on grill and cover with a piece of foil. Cook until browned and turn. Cook until browned on both sides, placing a quarter slice of Gruyere cheese on each during the last minute to melt. Remove from heat and place on a plate, covering lightly with foil to keep warm. Place split buns on grill to warm and lightly brown. Assemble burgers by placing a cooked patty on a bun. Place a spoonful of salsa on patty and place bun top over it. Skewer a reserved olive with a toothpick and stick through bun. Serve immediately with more salsa. Makes 12 mini-burgers, 6 servings.