Olive Tapenade Sterloin Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 1/3 pounds ground sirloin beef
2 tablespoons Steak Seasoning
4 tablespoons crumbled goats cheese
2 teaspoons fresh rosemary
1 large Walla Walla Sweet Onion, peeled, cut horizontally into 1/2-inch-thick slices
2 tablespoons melted butter
1 tablespoon sea salt
4 tablespoons of your favorite olive tapenade
8 lettuce leaves
8 4-inch-diameter rolls (such as potato or kaiser), split horizontally



In a large mixing bowl, mix in 4 tablespoons of the Montreal Steak Seasoning. Shape mixture into 4 1/2 inch-thick patties. In the center of each patty, make an indent with your thumb (the size of a quarter). This will prevent the hamburger from becoming dome-like while grilling. Set aside. In a smaller mixing bowl, soften the goats cheese with a fork and blend with the chopped rosemary. Prepare barbecue (medium-high heat). Brush butter and salt over both sides of the onions. Place onions on grill and cook until beginning to char, turning and brushing often with butter mixture, about 11 minutes. Transfer onions to plate. Turn the BBQ down to medium heat and place the burgers on the surface. Grill the burgers until brown on bottom, about 3 minutes. Flip and cook to desired doneness, about 3 minutes for medium. Set the burgers aside on a plate. Grill rolls, cut side down, until golden, about 2 minutes; transfer to work surface. Spread a tablespoon of olive tapinade on each bun bottom, then burger. Place the onion on top of burger, then lettuce, and a tablespoon of goats cheese mixture on cut side of bun tops. Serves 4.