1/2 cup minced black olives
2 teaspoons capers
2 anchovy filets (canned packed in oil)
dash of cayenne papper
4 tablespoons extra virgin olive oil
1 large garlic clove – minced
1/2 teaspoon dried basil
2 pounds best quality ground chuck
4 tablespoons Italian flat leaf parsley – chopped
2 medium vine ripened tomatoes – chopped
2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons minced black olives
1/2 teaspoon dried oregano
6 – 1oz slices monterey jack cheese
2 large vine ripened tomatoes – sliced
6 Soft Italian buns, split
Vegetable oil, for brushing onto the grill
To make the tapenade place all ingredients into a food processor or blender and process until combined. If made ahead, stir tapenade just before use to incorporate the olive oil that may have separated.
To make the patties, place the beef into a large bowl and season with salt and pepper. Add the parsley, tomatoes, olives and oregano. Handling the meat as little as possible to avoid compacting it, mix well. Divide into 6 equal portions. Shape each portion into a patty that will fit onto the bun.
When the grill is ready brush the grill rack with vegetable oil. Place the patties on the grill rack and cover, and cook, turning once, until done to preference. 5 to 7 minutes on each side for medium. During the last minute of cooking place a slice of monterey jack cheese on each burger. Also during the last minute of cooking the burgers, place each of the buns cut side down onto the outer edges of the grill rack to toast lightly.
To assemble the burgers, spread the olive tapenade on the inside of the top of the bun. Place the cooked patty onto the bottom portion of the bun and top with 2 tomato slices. Add the bun tops and serve.