Picadillo Burger with Olive-Caper Relish
2 tablespoons Colavita Extra Virgin Olive Oil
1 large sweet onion, halved and thinly sliced
1 large red bell pepper, thinly sliced
1 tablespoon minced garlic
2 tablespoons tomato paste
2 tablespoons sherry vinegar
1/2 cup sliced pimento-stuffed green olives
1/4 cup capers
2 pounds ground chuck
1/4 cup slivered blanched almonds
1/4 cup raisins
3 tablespoons tomato paste
1 tablespoon plus 1 teaspoon minced garlic
1 tablespoon cumin
2 teaspoons allspice
1 1/2 teaspoons coarse ground black pepper
1 1/2 teaspoons sea salt
Vegetable oil, for brushing on the grill rack
6 potato hamburger rolls, split
â€¢ Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.
â€¢ To make the relish, when the grill is ready, heat the olive oil in a 12-inch nonstick, fire proof skillet on top of the grill rack. Add the onion and red bell pepper and cook, stirring frequently, until vegetables are very soft, about 15 to 18 minutes. Stir in garlic and cook, stirring frequently, for 3 to 4 minutes. In a small bowl, mix tomato paste and sherry vinegar together. Stir tomato mixture into vegetables and cook for 2 to 3 minutes. Remove from the grill and cool slightly, about 10 minutes. Stir in olives and capers, and set aside.
â€¢ Prepare a medium-high fire in the charcoal grill, or increase gas grill to medium-high.
â€¢ To make the patties, spread the chuck out in a large shallow pan. Evenly distribute almonds, raisins, tomato paste, garlic, cumin, allspice, pepper and salt over the meat. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and, with cupped hands, toss one portion of the meat back and forth, from hand to hand, to form a loose ball. Pat meat portion lightly on a flat surface to form a burger to fit the rolls. Press center of patty down with fingertips to create a slight indentation in the center of the patty. Repeat with remaining meat portions.
â€¢ When the grill is ready, brush the grill with vegetable oil. Place the patties on the grill rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
â€¢ To assemble the burgers, on each roll bottom, place a patty and an equal portion of the olive-caper relish. Add the roll tops and serve. Makes 6 burgers.