Tri Tip Steak Burger with Peppadew Tapenade and 3 Cheese Spread

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.

My husband has always been my inspiration for trying new food items.I have been known to be finicky when it comes to food. Several years ago feta and peppadews would never been in my recipes. When in doubt about what to a to add, pineapple is one of his standard ingredients so I created a burger with all three.


3/4 cup mayonnaise

1/4 cup peppadew liquid


20 peppadews, remove any seeds, cut into 3 or 4 pieces

20 sliced kalamata olives

2 anchovies mash with a fork

1 teaspoon fresh thyme

1 garlic clove, chopped

2 tablespoons peppadew liquid

2 tablespoons Colavita Extra Virgin Olive Oil

Cheese Spread:

8 ounces goat cheese

1/4 cup shredded Asiago cheese

1/2 cup crumbled feta cheese

1/3 cup well drained canned crushed pineapple

2 tablespoon finely chopped flat leaf parsley


2 pounds ground tri-tip steak

2 teaspoons grated garlic

1/3 cup grated sweet onion

1 tablespoon finely chopped fresh oregano

2 teaspoons smoked sweet Spanish paprika

1 1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/4 cup Colavita Extra Virgin Olive Oil for brushing bread sections

6-bun-sized focaccia bread sections-sliced horizontally

Vegetable oil for brushing grill rack

2 cups baby arugula


Preheat gas grill to medium high heat.

In a small bowl whisk together mayonnaise and peppadew liquid, cover and chill until ready to use.

To make tapenade: Place peppadews, olives, anchovies, thyme, garlic, peppadew liquid, and olive oil in the bowl of a food processor, pulse ingredients until finely chopped. Place in a covered container until ready to use.

To make cheese spread: In a 2 cup bowl mash goat cheese with a fork, stir in cheeses, pineapple, and parsley until well blended. Cover and chill until ready to use.

To make patties: Combine ground steak, garlic, onion, oregano, paprika, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting, mix well. Divide into 6 equal portions and form portions into patties to fit the focaccia bread sections. Make a depression in the center of each patty.

Brush cut sides of bread with olive oil.

When grill is ready, brush grill rack with vegetable oil. Place patties on grill rack, cook to preferred doneness, turning once, 5 to 7 minutes per side for medium. During last 2 minutes of grilling, place bread, cut sides down to toast lightly.

To build burger: Spread equal portions of cheese spread on cut side of each bread bottom. Spread mayonnaise on cut side of each bread top. Top cheese spread with arugula and a patty. Top patties with tapenade, add bread tops, serve.