“Olive” A Good Burger

Pairs well with:


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


Davette’s Olive Salad
1 tsp jarred minced garlic
½ cup Spanish Olives stuffed with pimentos
½ cup kalamata olives pitted
1/8 cup pepperoncini pepper rings
¼ cup roasted red pepper chunks
¼ tsp red pepper flakes
¼ tsp dried Italian Seasoning
1 ½ Tbsp fresh flat leaf parsley chopped
1 Tbsp Sutter Home Chardonnay
½ cup extra virgin olive oil
2 pounds ground chuck
½ cup Spanish olives
½ cup kalamata olives
2 Tbsp Italian seasoning
5 Tbsp extra virgin olive oil, divided
18 slices deli sliced Genoa salami
Aluminum foil
Vegetable oil, for brushing on the grill rack
6 bakery style Kaiser Rolls, split
6 romaine lettuce leaves
6 slices deli sliced provolone cheese



Directions Preheat your gas grill to medium-high. To make Davette’s Olive Salad, combine all of the salad ingredients in the bowl of a food processor fitted with the steal blade. Processing, using the pulsating method until all of the ingredients are well combined. Set aside until ready to use. To make the patties, combine the ground chuck, olives (that have been slightly chopped in a mini food processor), Italian seasoning and 3 tablespoons olive oil. With your hands, mix well and form 6 equal patties. Brush the remaining olive oil on both sides of the formed patties. To prepare the Genoa Salami, place a piece of foil on the rack of the grill. Place Salami pieces on the foil. Grill the salami for about 5 minutes. The Salami will have the consistency of crisp bacon when done. Watch the Salami carefully; you don’t want it to burn. I grill the salami while the patties are cooking before I turn them. When the grill is ready, brush the rack with oil. Place the patties and the salami on the rack, close and cook for 5 to 7 minutes. Remove the salami and turn the patties, continue to cook for 5 -7 more minutes. The cooking time may vary depending on the temperature of your gas grill or on your personal preference to the “doneness” of the meat. Flip the patties one last time and add the provolone cheese slice. Grill until melted. During the last few minutes of cooking, brush the split sides of the Kaiser rolls with olive oil and place on the grill cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of Davette’s Olive Salad on the top cut side portion of the Kaiser rolls set aside, place on each bottom roll, one patty with the melted provolone cheese, 3 slices of the crisp Genoa salami, and one piece of the romaine lettuce. Add the roll tops and serve. Makes 6 burgers