Burgers With Olive Tapenade And Crushed Potatoes

Name: Burgers With Olive Tapenade And Crushed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds new potatoes scrubbed; 4 1/2 ounces pitted green olives; 2 1/2 ounces pitted black olives; 3 cloves garlic minced; 6 tablespoons olive oil; 1 1/2 pounds ground beef; 2 tablespoons breadcrumbs; 1 egg; 2 tablespoons tomato paste; 8 3/4 ounces cucumbers grated, excess water squeezed out; 1 1/4 cups greek yogurt; 1 tablespoon butter; 1 teaspoon rosemary leaves fresh, chopped; fresh oregano leaves to garnish

Servings: persons

1 1/2 pounds new potatoes scrubbed
4 1/2 ounces pitted green olives
2 1/2 ounces pitted black olives
3 cloves garlic minced
6 tablespoons olive oil
1 1/2 pounds ground beef
2 tablespoons breadcrumbs
1 egg
2 tablespoons tomato paste
8 3/4 ounces cucumbers grated, excess water squeezed out
1 1/4 cups greek yogurt
1 tablespoon butter
1 teaspoon rosemary leaves fresh, chopped
fresh oregano leaves to garnish

1
Preheat oven to 350u00b0F. Cook potatoes in boiling salted water for 20 mins, until tender. Drain then smash.
2
Meanwhile, for the olive tapenade, combine olives, 2 cloves garlic and 3 tbsp oil in a food processor. Season. Pulse until very coarse. Set aside.
3
For the burgers, combine ground beef, breadcrumbs, egg and tomato paste. Season. Shape into 4 patties. Heat 1 tbsp oil in a frying pan. Brown burgers on both sides then transfer to a roasting pan and bake for 20 mins.
4
For the tzatziki, combine grated cucumber, remaining garlic and yogurt. Season. Set aside.
5
Heat remaining oil in a frying pan along with butter. Fry potatoes on both sides until lightly browned. Sprinkle with rosemary and season.
6
Spread tapenade over burgers. Transfer to serving plates. Sprinkle with oregano leaves and serve with potatoes and tzatziki.

941

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds new potatoes scrubbed, 4 1/2 ounces pitted green olives, 2 1/2 ounces pitted black olives, 3 cloves garlic minced, and more.

Yes, Burgers With Olive Tapenade And Crushed Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!