Mediterranean-Style Burger with Piquillo Pepper-Black Olive Relish & Bacon
Award-winning chef and cookbook author Bobby Flay puts a Mediterranean spin on classic beef burgers by topping them with creamy French-style goat cheese plus a flavour-packed relish of piquillo peppers, olives and fresh herbs. Crisp bacon adds a decidedly American touch to these fully loaded burgers, which are tucked inside toasted brioche buns. For the juiciest, most flavorful results, purchase ground chuck that’s 80% lean, with 20% fat. If the meat contains a lower ratio of fat, your burgers are more likely to taste dry.
Ingredients
- 3 Tbs. neutral oil, such as avocado or canola
- 8 bacon slices
- 1 1/2 lb. (750 g) ground beef chuck (80% lean)
- Kosher salt and freshly ground pepper
- 10 piquillo peppers, drained and diced
- 1/2 cup (2 1/2 oz./75 g) pitted and coarsely chopped black olives, such as Kalamata or Niçoise
- 3 Tbs. coarsely chopped fresh flat-leaf parsley
- 2 tsp. chopped fresh oregano
- 3 Tbs. sherry vinegar
- 1 Tbs. honey
- 1 Tbs. extra-virgin olive oil
- 4 brioche hamburger buns, split and lightly toasted
- 4 oz. (125 g) soft French-style goat cheese, sliced into 4 rounds
Directions
In a large fry pan over medium heat, warm 1 Tbs. of the neutral oil until it begins to shimmer. Working in batches, add the bacon and cook, turning as needed, until crisp and the fat is rendered, about 8 minutes. Transfer to a paper towel–lined plate and set aside.
Divide the beef into 4 equal portions, each 6 oz. (185 g), and form each portion loosely into a patty 3/4 inch (2 cm) thick. Make a deep depression in the center with your thumb. Season on both sides with salt and pepper.
Preheat an electric griddle on medium-heat heat. Warm the remaining 2 Tbs. neutral oil on the hot griddle. Cook the burgers until golden brown and slightly charred on the first side, 3 to 4 minutes. Flip the burgers over and cook until golden brown and slightly charred on the second side, 3 to 4 minutes for medium-rare, or until cooked to your desired degree of doneness. Transfer the burgers to a plate and let rest for 2 minutes.
Meanwhile, in a small bowl, stir together the piquillo peppers, olives, parsley, oregano, vinegar, honey and olive oil. Season with salt and pepper.
To build the burgers, place the burgers on the bottom halves of the buns. Top each with 2 bacon slices, a slice of goat cheese and some of the piquillo-olive relish. Cover with the top halves of the buns and serve immediately. Serves 4.
Courtesy of Bobby Flay, Chef, Author and Television Host