Ingredients
1 small garlic clove1 tablespoon fresh parsley, well packed1½ tablespoons capers, drained, rinsed and drained again2 ounces pitted imported green olives½ teaspoon freshly squeezed lemon juice1 tablespoon extra virgin olive oil1¼ pounds well trimmed sirloin (include 1-½ ounces of the hard fat), be sure all the gristle has been removed, cut in 1-inch cubes, frozen for 20 minutes2 teaspoons basil1 teaspoon oregano½ teaspoon freshly ground black pepper2 ounces feta, well drained and crumbled4 good quality rolls Mesclun or other lettuce1 roasted red bell pepper, drained and cut in ½-inch strips
Preparation
Insert the metal blade. With the machine running, drop the garlic down the feed tube; process 5 seconds to chop finely. Add the parsley, pulse to chop. Add the capers and olives, pulse to chop, 10 times. With the machine running, add the lemon juice and olive oil through the feed tube, process until the mixture has formed a rough paste, about 20 seconds. Remove and reserve. The tapenade may be made up to 2 days ahead.Process the hard fat for 15 seconds to chop finely. Pulse the beef to rough chop, 15 to 20 times. Add the seasonings, pulse to further chop the beef and incorporate the seasonings, another 15 times, do not over process. Add the feta, pulse to incorporate. Divide the meat into 16 equal portions, and flatten to 4 inches in diameter. Top 8 of the rounds with a scant tablespoon of the olive tapenade, keeping a half-inch border all around. Place another burger patty on top of each one and press to seal. The burgers may be made ahead to this point, covered and refrigerated.Preheat a grill pan or outdoor grill to very hot (a drop of water will dance when splattered on the grill pan). Cook the burgers over high heat, turning once, 4 to 6 minutes per side, depending on the desired degree of doneness.Serve on rolls lined with lettuce, top with roasted red pepper strips and traditional tzatziki sauce.
