Tapenade-Filled Burgers

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Versão em Áudio
Adicionar às fontes preferidas no Google

These tapenade-filled burgers offer a sophisticated twist on a classic barbecue favourite. By stuffing lean minced beef with a hidden centre of salty black or green olive paste, you ensure every bite is exceptionally juicy and packed with Mediterranean flavour. This clever technique prevents the meat from drying out on the grill while providing a built-in seasoning that pairs perfectly with the savoury beef.

As a high-protein main course, these burgers are ideal for summer entertaining or a substantial weeknight dinner. The briny olives cut through the richness of the meat, creating a balanced dish that needs little more than a toasted bun and some crisp lettuce. Serve them with sharp gherkins and a lick of grainy mustard to complement the deep, umami notes of the tapenade.

Ingredients for Tapenade-Filled Burgers

1.0kg lean beef mince chuck
140ml black or green olive tapenade (sometimes labeled "olive paste")
3/4 colher de chá de sal
1 colher de chá de pimenta preta
6 grilled or toasted hamburger buns or kaiser rolls
Accompaniments: mayonnaise
coarse-grain mustard
thinly sliced red onion
thinly sliced sweet gherkin pickles
about 2 cups baby cos lettuce

How to make Tapenade-Filled Burgers

Divide beef into 6 portions. Divide 1 portion in half, then flatten 1 half into a 4-inch patty and form a 1/4-inch rim around patty. Spread 1 1/2 tablespoons of tapenade onto patty within rim. Flatten remaining half into a 4-inch patty, then lay on top of tapenade-covered half and pinch edges together to seal. Pat side to form a straight-sided edge and transfer to a large tray. Make 5 more tapenade patties in same manner and transfer to tray, then refrigerate patties, covered, until ready to grill.

Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas); see "<"">Grilling Procedure< >."

Sprinkle patties on both sides with salt and pepper. Lightly oil grill rack, then grill patties (covered only if using a gas grill), turning over once, 3 minutes total for medium-rare. (Burgers will continue to cook slightly after being removed from grill.)

Spread mayonnaise and mustard on buns, then assemble burgers with onion, pickles, and cos.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.