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Tuscan Olive Burger

1 1/2 pound ground beef sirloin
Kosher or sea salt
Fresh ground pepper
Olive bread slices (optional, you can substitute hamburger buns)
8 slices Sargento Baby Swiss cheese
3/4 cup green olive tapenade
Juice and zest of 1/2 lemon
1/2 cup mayonnaise
1 tablespoon capers
Fresh ground pepper

1 6-ounce jar artichokes in olive oil
1 roasted red bell pepper (peeled, seeded and diced)
1 medium tomato (diced)
1 tablespoon olive oil
2 tablespoons chopped fresh basil
8 slices Sargento Baby Swiss cheese


1. For the olive tapenade mayonnaise: In a food processor, combine olives, lemon, mayonnaise and capers. Process until smooth. Chill.

2. In a mixing bowl, combine artichoke salad, olive oil and roasted peppers and mix well.

3. Pre heat grill at medium high heat. Mold ground beef into 4 to 6-ounce patties and season with salt and pepper. Place burgers on grill and cook to an internal temperature of 160 degrees. Top each burger with 2 slices Sargento Swiss cheese and melt. Grill olive bread slices or hamburger buns lightly.

4. Spread 1 tablespoon tapenade mayonnaise over 4 slices of bread. Top with burgers. Top burgers with artichoke salad and serve.

Makes 4 Servings

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