Ingredients

• 2 pounds ground sirloin
• 1 tablespoon finely chopped fresh basil
• 3 ounces fresh goat cheese
• 6 kaiser rolls, split and lightly toasted
• 3/4 cup Two-Olive Spread (recipe follows)
• 6 leaves lettuce such as romaine or red-leaf
• 6 slices beefsteak tomato
• 20 kalamata olives, pitted, rinsed, and drained
• 20 green olives, pitted, rinsed, and drained
• 1 teaspoon Dijon mustard
• 1/2 peeled red bell pepper, chopped
• 1 tablespoon capers, rinsed, and drained
• 2 tablespoons finely chopped Italian parsley
• 1/8 teaspoon cayenne pepper
• 3 tablespoons olive oil
• 1 tablespoon lemon zest

Instructions

1. In a bowl, combine the ground sirloin and basil and mix well. Shape into 6 thick patties. Make a pocket in the center of each patty, fill each pocket with 1 tablespoon of the goat cheese, and cover with the meat. Press into patties 3/4 inch thick. Heat grill pan or saute pan over medium-high heat. Spray lightly with nonstick cooking spray, and add the burgers. Cook for 3 to 4 minutes on the first side, flip, and cook 4 to 6 minutes on the second side for medium-rare, or until desired doneness. To serve, place the burgers on the toasted bun halves and top each burger with 2 tablespoons of the olive spread. Top with lettuce and tomato and finish with the top of the bun.;
2. In a food processor fitted with the metal blade, combine the olives, chopped pepper, capers, parsley, and cayenne pepper and process until coarsely chopped. Then use on-off pulses while slowly adding the olive oil until it is absorbed. Taste for seasoning. Transfer to an airtight container and refrigerate until ready to use.
3. ADVANCED PREPARATION: Can be prepared up to 1 week ahead, covered, and refrigerated.