Team USA Olympic Burgers

Pairs well with:


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


2 pounds ground chuck
3/4 cup crumbled feta cheese with peppercorns
1/2 cup finely chopped jalepenos

Vegetable oil, for brushing the grill rack and rolls
6 Kaiser rolls – split in half horizontally
6 tablespoons horseradish sauce
4-5 drops blue food coloring
6 tablespoons ketchup
6 tablespoons mayonnaise
6 slices white onion
6 slices yellow pepper
6 slices tomato – center of slice removed to create ring
18 hamburger dill pickles slices – center of slice removed to create ring
6 tablespoons sliced black olives



Prepare a medium-hot fire in a charcoal grill with a cover.

To make the patties, in a large bowl, combine ground chuck, feta cheese and jalepenos. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and shape into patties.

When grill is ready, brush the rack with oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (6-7 minutes on each side for medium) or until internal temperature reaches at least 160 degrees F. Remove from grill.

Meanwhile, brush cut side of rolls with oil and place oiled side down, on outer edges of rack to toast lightly.

In a small bowl, combine horseradish sauce and blue food coloring; stir to combine. Set aside.

To assemble the burgers, dollop ½ tablespoon horseradish sauce, ½ tablespoon ketchup and ½ tablespoon mayonnaise on each roll bottom and top. Using a knife, swirl the 3 sauces together to create a tye-dyed effect. Top each bottom roll with a patty, an onion slice, a pepper slice, a tomato slice, 3 pickle slices and 1 tablespoon of black olives. Top with roll top and serve.

Makes 6 burgers.