Spanish Olive Tapanade Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


For Spanish Olive Tapanade

10 ounces of Green Spanish Olives stuffed with pimentos
1 teaspoon minced garlic
2 tablespoons of Capers
1 tablespoon of fresh squeezed lemon juice
2 tablespoons Extra Virgin Olive Oil

For Patties

2 pounds of ground chuck
3 cloves of garlic, finely grated
1 small onion, finely grated
2 teaspoons freshly ground cracked black pepper
1/4 teaspoon sea salt
1 tablespoon Worcestershire Sauce

1 foccacia loaf of bread cut horizontally
12 slices of provolone cheese, thinly sliced


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high

To make Spanish Olive Tapanade, place olives, garlic, capers, lemon juice and olive oil in a food processor and process until coarsely chopped. Set aside until burgers are cooked through.

To make burgers, mix ground chuck, garlic, onion, black pepper, salt and Worcestershire sauce in a large bowl until all ingredients are incorporated form burgers into six equal patties. Place the patties on the rack near the center and cook, turning once, until done to preference, 6 minutes per side for medium.

To assemble burgers begin by cutting foccacia into six equal squares, yielding 12 pieces (6 tops and 6 bottoms) Take two slices of the foccacia loaf and separate them (top and bottom), place a heaping spoonful of the tapanade and spread it evenly on the inside of both slices, take 2 slices of provolone cheese and place a slice on each tapanade slathered piece of foccacia, then place the cooked burger on either slice and join the two pieces together. Place the entire assembled burger on the grill and toast on each side until the cheese has melted. Repeat this process for the other five burgers. Cut in half horizontally and serve. Makes 6 burgers.