OLIVE BURGER
Provided by Food Network
Time 18m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a skillet over medium-high heat, cook the burger to desired doneness, 10 to 15 minutes for medium to well-done.
- Place the burger on the bun and top with olive topping.
- Mix the cream cheese with the olives and olive juice.
THE ALL-AMERICAN BURGER
Make and share this The All-American Burger recipe from Food.com.
Provided by mightyro_cooking4u
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare Burger Spread, set aside.
- Prepare grill for direct cooking.
- Combine beef, parsley,onion powder, Worcestershire sauce, garlic powder, salt and pepper in a medium bowl; mix lightly but thoroughly. Shape into 4 1/2 inch-thick burgers.
- Place burgers on grid. Grill,covered, over medium heat 8 to 10 minutes (or, uncovered, 13 to 15 minutes) to medium (160 degrees F) or to desired doneness, turning halfway through grilling time.
- Remove burgers from grill. Place burgers between buns; top each burger with "Recipe#377604".
ALL AMERICAN OLIVE BURGERS
Make and share this All American Olive Burgers recipe from Food.com.
Provided by green_ridgeelementa
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Set aside 2 tablespoons of the chopped olives. Combine remaining olives, meat, onion, breadcrumbs and garlic salt. Mix well;.
- shape to form four one inch thick patties.
- Grill or pan grill over medium heat 5 minutes per side or until no longer pink in center.
- Combine remaining olives, mayonnaise and tomato; spread over burgers.
- Serve in buns.
Nutrition Facts : Calories 458.1, Fat 22, SaturatedFat 7.1, Cholesterol 94.8, Sodium 751.7, Carbohydrate 29.5, Fiber 2.5, Sugar 4.3, Protein 33.7
BLUE CHEESE & OLIVE BURGER TOPPING
Alternative to plain old American cheese to jazz up a burger. (Beef, turkey, bison or whatever ground meat you prefer.)
Provided by Linky
Categories Cheese
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients.
- To serve, spread on bottoms of hamburger buns, top with hot burger. (The irony has not escaped me that I call it a "topping" but put it on the bottom. You can put it on top or bottom!).
OLIVE LENTIL BURGERS
From the Post Punk Kitchen Website! These were DELICIOUS! I love making my own veggie burger, and these had such a wonderfully unique taste. The salty brine of the olives mixed with the meaty texture of the mushrooms made a perfect match. One thing I also really liked about this recipe was the addition of dried tarragon. I do have a small plastic bag of the spice, but I don't really come across too many opportunities to use it. To me, tarragon has a licorice and slightly minty flavor. The flavors of dried tarragon are quite strong, but the 1/4 tsp called for in this recipe, gives the perfect subtle hint. I might be able to use up that bag after all! I did end up baking the burgers in the oven about 15 minutes longer than stated, so about 45 minutes total. I served them on toasted wheat bread with some romaine lettuce leaves and some guacamole.
Provided by Kozmic Blues
Categories Lentil
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Preheat a large, heavy bottomed pan non-stick (preferably cast iron) over medium high heat.
- Saute onion for about 3 minutes with a pinch of salt.
- Add mushroom, garlic, black pepper, thyme and tarragon and saute for 7 to 10 minutes, until mushroom is cooked.
- While mushroom is cooking, place olives in food processor and pulse until they are finely chopped (not pureed.)
- Remove from food processor and set aside. (No need to clean it out for the next step.).
- When mushrooms have cooked, add mushroom mixture to the food processor.
- Add all other ingredients except for 1/2 a cup of the breadcrumbs. (Did you hear me? Reserve 1/2 cup of the breadcrumbs, this will give them better texture.)
- Pulse until mostly smooth, but there should still be a little texture.
- Transfer to a large mixing bowl.
- Add the remaining 1/2 cup breadcrumbs to the burger mixture, along with the chopped olives, and thoroughly combine.
- Divide burger mix into 6 equal pieces.
- Line a baking sheet with parchment paper and spray with cooking spray. Form mixture into patties, spray with a little more cooking spray and bake for 15 minutes.
- Flip burgers and bake for 12 to 15 more minutes, until nicely browned.
- They taste great served immediately but they're also excellent at room temperature so don't be afraid to stuff into a sandwich and take as a lunch.
Nutrition Facts : Calories 186.6, Fat 2.5, SaturatedFat 0.4, Sodium 553.8, Carbohydrate 31.8, Fiber 7.4, Sugar 3.7, Protein 10.8
MOM'S FAVORITE OLIVE BURGERS
When she was in her 80s, my mom would reminisce about olive burgers at Coney Island. I used her instructions to make one and ended up pleasing both of us. -Lorraine Hickman, Lansing, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine beef, soy sauce, Worcestershire, garlic powder and onion powder, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties, indenting the center slightly., Melt butter in a large nonstick skillet; cook burgers over medium heat until a thermometer reads 160°, 4-6 minutes on each side., Meanwhile, in a small bowl combine olives, Miracle Whip and mustard. Serve burgers on buns with olive mixture. If desired, top with feta cheese and lettuce.
Nutrition Facts : Calories 425 calories, Fat 24g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 837mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.
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