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1
Preheat grill to medium-high heat.
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2
Brush grill with melted butter.
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3
Season ground beef with salt, pepper and other favorite seasonings.
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4
Form into 6 patties and grill, brushing with melted butter several times as burgers cook.
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5
Grill, turning once, to desired doneness, about 5 minutes per side for medium.
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6
On bottom half of each roll, place 1/4 cup olive salad, followed by 2 slices provolone.
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7
Top with burgers.
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8
Spread 2 tablespoons aioli on each top bun half, and then place over burgers.
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9
Serve at once with your favorite frosty cold beverage.
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10
Note: Leftover olive salad may be used with pasta, as a dip with pita chips or in a wrap with cold cuts.
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11
1 (13.4-ounce) bottle roasted red peppers, drained and coarsely chopped
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12
1 (13.7-ounce) can quartered artichoke hearts, drained and coarsely chopped
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13
1 cup green olives, without pimientos, coarsely chopped
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14
1 cup kalamata olives, pitted and coarsely chopped
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15
1/4 cup chopped yellow onion
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16
2 tablespoons capers
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17
1 tablespoon chopped fresh parsley leaves
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18
1 tablespoon chopped fresh basil leaves
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19
1/4 teaspoon dried oregano
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20
1/8 teaspoon kosher salt
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21
1/8 teaspoon black pepper
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22
1/8 teaspoon cayenne pepper
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23
1 teaspoon fresh lemon juice
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24
2 teaspoons extra-virgin olive oil
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25
Combine all ingredients in a large bowl.
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26
Refrigerate until ready to use.
