Best Tapenade Filled Burgers Recipes
TUNA BURGERS WITH TAPENADE AIOLI
Steps:
- Combine the tuna, Dijon, chipotle, oil, honey and green onion in a bowl and season with salt and pepper. Shape the chopped tuna firmly into 8 round uniform patties about 1 1/2 inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking.)
- Grill burgers for 3 minutes on each side for medium doneness.
- For the tapenade aioli:
- Combine olives, capers, garlic, lemon zest and lemon juice in the bowl of a food processor and process until coarsely chopped. Add the mayonnaise and process until smooth, season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
- Serve burgers with ciabatta rolls and aioli. Garnish with watercress.
TAPENADE
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Provided by Jim Clark
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g
TAPENADE
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
TUNA BURGERS WITH TAPENADE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare the barbecue (medium-high heat). Grill the baguette pieces, cut side down, until lightly toasted, about 2 minutes. Remove and set aside.
- Combine the olives, capers, 1 tablespoon of oil, lemon juice, parsley, lemon zest, and anchovy in a food processor. Pulse just until the olives are finely chopped. Season the tapenade with salt and pepper.
- Drizzle the tuna with the remaining oil. Sprinkle with salt and pepper. Grill the tuna until golden and seared on the outside, and just opaque in the center, about 2 minutes per side.
- Stir the mayonnaise and mustard in a small bowl to blend. (The tapenade and Dijon-mayonnaise can be prepared 1 day ahead. Cover separately and refrigerate. Bring the tapenade to room temperature before using.)
- Spread the Dijon-mayonnaise over the bottom and top halves of the baguette pieces. Top with red peppers and red onion. Cut the tuna steaks across the grain into 1/2-inch thick slices. Arrange the tuna slices atop the onions. Spoon the tapenade over the tuna. Top with the lettuce then the baguette tops, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
