Came up with this "gourmet" burger for the grill last week. We don't grill outside after the time change so I wanted to do it up big.
1 1/4 lb. ground round
1/4 cup sliced green pitted olives
1/2 teaspoon garlic powder
1 teaspoon dried Italian herb mix
2 tablespoons red wine
Thoroughly mix all ingredients in a bowl.
Form into 4 patties. I made these thin patties by spreading and pressing to about 6 inches in diameter on a salad plate. I'm finding that making thick burgers for the grill makes them burned on the edges and almost raw in the middle. They also shrink to where they don't fill the bun.
Grill over hot fire for about 3 minutes a side.
I served on whole grain sandwich rolls with sliced tomato, onion and lettuce. Only condiment was Dijon mustard. My husband melted a provolone cheese slice on his. 4 servings.
Served the burgers with our favorite canned baked beans and this oil and vinegar cole slaw.
6 cups shredded green cabbage
1 green or red bell pepper, thinly sliced
1 medium white onion, thinly sliced
Toss vegetables in nonreactive bowl.
1/3 cup sugar
1/2 cup cider vinegar
1/4 cup vegetable oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard
Whisk the above in a small saucepan. Bring to a boil over high heat. Pour over vegetables. Chill several hours or overnight before serving. Serves 4 to 6.