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1
Preheat oven to 350u00b0F.
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2
Preheat a large, heavy bottomed pan non-stick (preferably cast iron) over medium high heat.
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3
Saute onion for about 3 minutes with a pinch of salt.
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4
Add mushroom, garlic, black pepper, thyme and tarragon and saute for 7 to 10 minutes, until mushroom is cooked.
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5
While mushroom is cooking, place olives in food processor and pulse until they are finely chopped (not pureed.)
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6
Remove from food processor and set aside. (No need to clean it out for the next step.).
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7
When mushrooms have cooked, add mushroom mixture to the food processor.
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8
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.)
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9
Pulse until mostly smooth, but there should still be a little texture.
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10
Transfer to a large mixing bowl.
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11
Add the remaining 1/2 cup breadcrumbs to the burger mixture, along with the chopped olives, and thoroughly combine.
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12
Divide burger mix into 6 equal pieces.
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13
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.
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14
Flip burgers and bake for 12 to 15 more minutes, until nicely browned.
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15
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.
