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1
Preheat oven to 500 degrees F.
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2
Cut 10 wedges from each potato and place on a baking sheet.
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3
Drizzle a couple tablespoons of oil over the potatoes to coat them lightly, then season with rosemary, salt and pepper, to taste, and 1 teaspoon crushed red pepper flakes.
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4
Crack a couple of garlic cloves and add to the potatoes.
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5
Roast 25 minutes, turning once.
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6
Remove from the oven, set aside and keep warm.
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7
Heat 1 tablespoon oil in a large skillet over medium-high heat.
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8
Place ground meats in a bowl and add 2 to 3 cloves of grated garlic, grill seasoning, fennel seed, 1 teaspoon crushed red pepper flakes and Worcestershire sauce.
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9
Mix the ingredients well and form into 4 patties.
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10
Make patties thinner in the center, since burgers tend to bulge as they cook.
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11
Cook burgers 5 to 6 minutes on each side.
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12
While burgers cook, slice the tomatoes and onion.
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13
In a food processor, combine capers, parsley, anchovy paste, lemon zest and olives.
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14
Turn processor on and drizzle in 3 to 4 tablespoons oil until a thick paste forms.
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15
Place the cheese on top of the burgers and allow to melt.
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16
Toast buns and place burgers on the bottoms.
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17
Top with tomato, onions and basil.
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18
Slather the bun tops with some olive tapenade and cover the burgers with bun tops.
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19
Serve with oven fries.
