Red Pepper Burgers with Olive Tapenade & Arugula

Recipe by Cynthia Hulé • Photo by Evan Henningsen

Serves 2

  • 1 red bell pepper
  • Olive oil
  • 2 ground beef hamburger patties
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 cup whole pitted olives
  • 1/4 cup olive oil
  • 1/4 cup fresh spinach
  • 1/4 cup thinly sliced
  • 2 hamburger buns

1. Preheat oven to 400 degrees. Cut the pepper into fourths and remove the seeds. Drizzle with olive oil. Bake the pepper for 25 minutes, until the skin bubbles and the flesh is soft. Remove the skin and chop the pepper into small pieces. Cool completely.

2. Mix half of the cooled, roasted red pepper pieces with the ground beef. Add cumin and paprika. Mix well and form into patties.

3. To make the olive tapenade, combine the olives and the olive oil in a high-speed blender or food processor. Pulse until chunky and paste like.

4. Preheat a griddle, grill, or cast-iron pan. Brush cooking surface with oil and grill the burgers until desired doneness. Check with a meat thermometer to test the temperature, which should be 160 degrees.

5. To assemble the burgers, place the olive tapenade on the bottom bun, followed by the red pepper burger patty. Top with spinach, breakfast radish slices, and remaining red pepper chunks. Finish with the top bun.