I love olives. Whether they are black, kalamata, stuffed with bleu cheese and soaking in vodka… I think you get it.
Olives are a wonderful source of monounsaturated fats (the kind your heart really loves). They are also fun to eat (they make great snacks) – just remember that 3-5 olives is one serving of fat – so you don’t need them in excess.
I didn’t always love olives the way I do now, in fact my mom used to order Olive Burgers when we would go out to eat, and I remember just “not getting” the appeal to have olives in a burger.
And like most 20’something females – I’ve learned that mom was (always) right…even about olives in her burger.
Last week for my lunches I opted for some ground beef and a trip to Kroger’s olive bar- where I picked up a small container of artichokes and some mixed “Greek olives”.
Making the burgers and accompanying aioli was so simple.
I was able to make them while I had other things going – either on the stove or other burgers or both.
H3RD's Olive Burgers
- 1 lb ground bison/beef/lamb/chicken – etc
- ~ 1/2 cup mixed olives & artichokes from the olive bar
- 1/4 cup feta cheese
- 2 eggs
- 1 egg
- Place your meat in a bowl season with pepper add in your egg and feta cheese
- In a food processor or blender, blend your mixed olive/artichoke mix – into a tapenade type of consistency – take this, and add it into your meat
- Split your meat/olive mix into four equal sections – you can do more – but we like nice big burgers
- I like getting a really nice sear on them in a pan, then baking them at 375 for about 15 or essentially until they are 170 degrees (internal temp) for ground poultry/160 degrees for ground red meat
- Serve with the red pepper aioli below
I am a sauce person – I love having a little extra something on my meat, or vegetables to add flavor – so I am a sucker for a great sauce. I also love love love roasted red peppers – I am still adamant that Trader Joe’s has THE BEST roasted red peppers ever. I’m not sure if they are roasted in a flame of unicorn magic – but they are favorite for whatever reason.
Roasted Red Pepper Aioli
- 12 oz container of roasted red peppers- drained
- 1/4 cup coconut milk or heavy cream
- 1/4 cup mayo – (store bought or homemade)
- 1-2 Tbsp Arrowroot powder
- Blend your first three ingredients together
- once blended add in your arrowroot powder in smaller increments – and blend on pulse, until your sauce reaches it’s desired thickness – remember too that once you refrigerate this – it will help thicken it more
The red pepper sauce went really well on the burgers, as well as the Egg Bake, eggs in general, and even my pulled pork- which will be on here later this week I promise.