Crisp Veggie Topped Tapenade-Stuffed Burgers

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!

 

Crisp Veggie Topped Tapenade-Stuffed Burgers | Autoimmune-Paleo.com

I don’t know about you, but my dad is pretty basic when it comes to food. What I mean by that is his preferences are uncomplicated and straightforward. The guy, for as long as I can remember, just mostly wants to eat when he’s hungry and he’d like it not to be a fussy affair. He’s been working 12-14 hour shift work for about 40 years now . . . and he doesn’t seem to be in a hurry to retire. Saying he has a strong work ethic is an understatement. You can see why just getting some fuel in the tank is his focus.

My husband (the other dad I know best) is also pretty basic when it comes to food. His whole professional life has revolved around work in Africa. He’s spent a lot of time living in and visiting some of the most undeveloped and remote areas of that continent. He has become very adept at eating what is put in front of him without complaint (and yes, he has eaten grubs).

The thing is, I know both of these dads (and I’m willing to bet the dads in your life too), aren’t just unsophisticated chowhounds. They certainly deserve and can definitely appreciate something extra from time to time. This Father’s Day recipe is meant to take the basic burger up a notch, to honor dad. Enjoy!

Crisp Veggie Topped Tapenade-Stuffed Burgers | Autoimmune-Paleo.com
5.0 from 1 reviews
Tapenade
 
Prep time
Total time
 
Author:
Serves: ½ cup
Ingredients
  • ⅓ cup black olives, pitted
  • ⅓ cup green olives, pitted
  • ⅓ cup kalamata olives, pitted
  • 1 tbsp capers
  • 1 garlic clove
  • 1 tsp smoked sea salt (I used Alder smoked salt)
  • 2 tbsp olive oil
Instructions
  1. Place all ingredients in food processor.
  2. Process on high for 30 seconds.
  3. Set aside.
5.0 from 1 reviews
Burgers
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 patties
Ingredients
  • 1lb ground beef
Instructions
  1. Divide beef into four equal balls. Divide balls in half.
  2. Form two flat patties with each half, place two teaspoons tapenade on one patty, cover with second patty.
  3. Carefully pinch patty edges together to form one burger.
  4. Grill burgers and keep warm.
Notes
The stuffed burgers can be made a day ahead of time and refrigerated until you want to grill.
5.0 from 1 reviews
Crisp Veggies
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
Instructions
  1. Line a baking sheet with paper towels, sprinkle zucchini with a small amount of salt. Zucchini will begin to sweat, soak up liquid with paper towels.
  2. Use a mandolin or sharp knife to slice shallot as thinly as possible, making small rings.
  3. Spread dried zucchini and shallots out on clean baking sheet, dust with cassava flour.
  4. Heat palm shortening in cast iron skillet to approx. 160 degrees.
  5. Quickly fry zucchini and shallots in batches, just until crisp and golden.
  6. Drain on paper towel lined plate.
  7. Top burgers with crisps.
Notes
These burgers were inspired by a mash-up of several different burger recipes I found on Epicurious.

 

About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.

6 comments

Leave a Comment

Rate this recipe: