Stuffed Martini Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2lbs. Ground Chuck
1/2 Cups diced green onion
1 1/2 tsp. Salt
1/2 tsp ground black pepper
1 TBS. Gin
2 Cups good quality pitted green olive, chopped
1 clove garlic
1 Tbs. fresh chopped parsley
1 Tbs. fresh chopped basil
2 Tbs. extra virgin olive oil
6 good quality kaiser rolls large enough to fit burgers
6 oz. sharp cheddar cheese
7oz jar of pimentos, drained, juice reserved
1/2 tsp salt
1/4 tsp ground black pepper
3-4 Tbs. vegetable oil for oiling grill rack



Preheat gas grill to medium/high heat.

Patties: combine the ground chuck, diced green onion, 1 1/2 tsp salt, 1/2 tsp pepper, and gin. Form into 6 balls to be stuffed with cheese. Set aside.

Pimento cheese:
Combine cheddar cheese, drained pimento, 1/2 tsp salt, 1/4 tsp ground pepper. Pulse in food processor until it comes together. Use reserved pimento juice if mixture is too dry and won’t stick together when pressed into a ball. Form cheese into 6 balls. Press 1 cheese into center of each meat ball and form meat around cheese so it is enclosed in the center of the ball. Gently pat out into 6 patties. Cover and set aside.

Olive Tapenade: Combine olives, garlic, parsley, basil, olive oil, and pinch of black pepper in food processor. Pulse until coarsely ground. Set aside.

When the grill is preheated, oil rack with vegetable oil, place stuffed burgers on the rack and grill on each side for desired doneness. I cook these approx 5 minutes per side for medium. Cut Kaiser rolls in half and place cut side down on the grill during last 2 minutes of grilling. Remove patties and buns from the grill.

Assembling the burger: Slather each bottom and top of bun with Olive Tapenade. Use approximately 1/3 cup tapenade PER bun. Lay burger on bun and enjoy.