Tapenade-Filled Burgers

Ingredients for Tapenade-Filled Burgers

• 1.0kg lean beef mince chuck

• 140ml black or green olive tapenade (sometimes labeled "olive paste")

• 3/4 teaspoons salt

• 1 teaspoon black pepper

• 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

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.

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