Tapenade burger
Serves: 4
Total time: 
Recipe photograph by Martin Poole
Tapenade burger
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
664Kcal
Fat
37gr
Saturates
10gr
Carbs
38gr
Sugars
2gr
Fibre
4gr
Protein
43gr
Salt
3.2gr
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
Ingredients
- 100g pitted black olives
- 1 garlic clove, peeled
- 4 anchovy fillets in olive oil, drained
- ½ x 28g pack flat-leaf parsley, leaves only
- 3 tbsp olive oil
- 4 burgers
- 2 tomatoes, sliced thickly
- 4 ciabatta rolls, halved
- 50g Pecorino or Parmesan, grated
Step by step
- Preheat the barbecue or grill. Place the olives, garlic and anchovies in a food processor with the parsley and 2 tablespoons olive oil and blend to a thick paste.
- Cook the beef burgers for 9-10 minutes each side until cooked through. Rest for 2-3 minutes and meanwhile brush the tomatoes with the rest of the olive oil, sprinkle with salt and barbecue for 1 minute each side. Toast the rolls on the barbecue.
- Spread a little tapenade on the base of each roll and scatter with cheese. Add the burger, more cheese, grilled tomatoes and extra tapenade.
