Puttanesca Burrata Burgers

Ingredients

Red Pepper Mayonnaise
1 cup mayonnaise
¼ teaspoon crushed red pepper flakes
1 tablespoon finely chopped fresh Italian flat leaf parsley
Tomato Relish
1 teaspoon extra virgin olive oil
½ teaspoon minced garlic
2 cups seeded and finely chopped plum tomatoes
1/3 cup pitted and chopped kalamata olives
½ teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh basil
Patties
2 pounds ground chuck
1/3 cup finely chopped onion
2 teaspoons minced garlic
4 tablespoons drained capers
2 tablespoons anchovy paste
1 teaspoon salt
1/8 teaspoon pepper
Vegetable oil, for brushing grill rack
6 Kaiser rolls, split
6 slices burrata or fresh mozzarella cheese

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. In medium bowl combine mayonnaise, red pepper flakes and parsley; mix well. Cover and refrigerate. To make tomato relish place a fireproof skillet on the grill. Heat the olive oil and add ½ teaspoon minced garlic, tomatoes, olives, ½ teaspoon salt and 1/8 teaspoon pepper just until tomatoes and olives are heated through. Remove pan from grill and stir in basil. Cover and set aside. To make patties combine ground chuck, onion, 2 teaspoons minced garlic, capers, anchovy paste, 1 teaspoon salt and 1/8 teaspoon pepper in large bowl. Mix lightly, but thoroughly. Divide mixture into 6 equal patties to fit the rolls. Brush grill rack with vegetable oil. Place the patties on rack, cover and grill until browned on the bottoms, 3-4 minutes. Turn patties and grill to desired doneness, approximately 4-6 minutes longer for medium. During last few minutes of cooking place the rolls, cut side down, on the outer edges of the rack and toast lightly. To assemble burgers, spread a generous amount of red pepper mayonnaise over cut sides of the rolls. On each roll bottom, place a patty, a slice of cheese and an equal amount of the tomato relish. Add the roll tops and serve. Makes 6 burgers.