Pepper Bacon Crusted Burger Mediterranean
¼ pound good quality pepper bacon
6 tbs balsamic vinegar (2 tbs for the paste and 1 tbs for cantaloupe salsa, 1 tbs for the tapenade and 2 tbs for burger mixture)
3 tbs your favorite steak sauce (1 tbs for paste and 2 tbs for burger) mixture.
2 tbs olive oil (1tbs for paste and 1 tbs salsa)
½ cup red onion
1 ¼ cup chopped fresh cantaloupe
5 tbs chopped fresh basil (3 tbs for the salsa and 2 for the tapenade)
2 tbs fresh lemon juice (1 tbs for the salsa and 1 for the tapenade) 2.5 ounces small cubed fontina
4 tbs diced sundried tomato packed in oil. (2 tbs for cantaloupe salsa and 2 for tapenade)
1 cup prepared kalamata olive tapenade
2 pounds 85% lean ground chuck
2 cloves garlic minced
Vegetable oil for grill rack
6 ciabatta rolls slice with some of the inner soft breading removed 1.5 ounces baby arugula
To make crust add pepper bacon, balsamic, steak sauce and olive oil to a blender. Process until smooth. Hold until burger preparation To make Cantaloupe salsa add 1 tbs balsamic vinegar, 1 tbs olive oil, ½ cup onion, chopped cantaloupe, 3 tbs fresh basil, 1 tbs lemon juice, fontina and sundried tomatoe to a mixing bowl. Mix to combine and hold for burger assembly. To freshen the tapenade add 1 tbs balsamic, 2 tbs basil, 1 tbs lemon juice and one cup prepared kalamata olice tapenade. Mix to combine. Hold until burger assembly. Prepare grill for medium hot fire. To make burgers add 2 tbs balsamic, 2 tbs steak sauce, ground chuck and garlic to mixing bowl. Mix to incorporate being careful not to overwork the meat. Divide meat mixture into 6 equal portions and form patties to fit the rolls. Oil grill rack.Grill burgers 5-7 minutes for medium. Remove burgers to a plate, stack if necessary and tent with aluminum foil to keep warm. Place rolls cut side down to warm and toast lightly. To assemble place tapenade on the bottom of the roll followed by burger. Divide arugula between 6 burger and place cantaloupe salsa on top. Cover with bun tops and serve.