Veggie & Pesto Tapenade Topped Burger
Veggie & Pesto Tapenade Topped Burger
Ingredients
- 4 Teton Waters Ranch Burger Patties
- 1 medium red bell pepper
- 1 medium green zucchini
- 1 large red onion
- 1 ½ Tbsp chopped fresh thyme
- 1 ½ Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh flat leaf parsley
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 bunch basil
- 5 cloves garlic
- ¼ cup pine nuts
- 1 cup pitted Kalamata olives
- ¼ cup extra virgin olive oil
- 4 slices Swiss Cheese
- 4 of your favorite burger buns
Instructions
- Preheat your grill to 350°F and make sure the grill grates are cleaned and ready to be cooked on.
- Place whole red bell pepper on grill. Turn occasionally until each side is well charred and blackened. Transfer to small bowl and cover with plastic wrap.
- Let steam and cook for about 15 minutes. Gently peel charred skin off. Remove stem and seeds, and slice into 12 even thick strips. Set aside.
- Gently toast pine nuts in a sauté pan (or in a pre-heated [toaster] oven at 400 degrees) for 4-5 minutes, until lightly browned, stirring occasionally. Set aside to cool.
- Slice red onion into four thick rounds about ½ inch thick and set aside on baking dish or large rimmed plate.
- Trim both ends of the zucchini. Split in half crosswise and cut each half into 4 equal sized planks lengthwise. Set next to onion slices.
- In small mixing bowl, mix together the olive oil, balsamic, thyme, rosemary, parsley, salt and pepper to taste. Gently pour over onions and zucchini and make sure all sides are coated. Be careful to not separate rings of onions. They will grill better if left together.
- Combine basil, garlic, remaining ¼ C olive oil, olives, toasted pine nuts, a pinch of salt and pepper to taste in food processor. Process mixture to a uniform, slightly chunky paste, for approximately 2-3 minutes, using a spatula to scrape down the mixture into the processer as necessary. Set aside.
- Grill the marinated onions and zucchini for about 4-5 minutes per side, or until nicely charred but not burnt. Remove and keep warm.
- Place frozen burger directly onto grill and cook until juices come through. Flip burger and cook until the internal temperature reaches 160°F. During the final minute of cooking, carefully layer the onions, zucchini, and peppers on top of burgers.
- Top each with slice of cheese and cook until cheese is melted.
- Toast the buns if desired.
- Remove all items from the grill. Generously spread tapenade on both sides of the buns, and set stacked burgers on bun.
- Feel free to add any of your favorite additional burger condiments, plus lettuce, pickles, etc.
- Enjoy immediately with a cold beverage and some chips!
Tried this recipe?Mention @twrgrassfedbeef or tag #TetonWatersRanch!
