Dirty Burgertini with Martini Aoli and Cocktail Olive and Onion Tapenade

Preparation method

Prep: 45 mins | Cook: 15 mins

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat gas grill to medium-high.

To make the Martini Aioli, combine first FIVE ingredients in a blender, and pulse at medium speed for 45-60 seconds or until well blended. Remove from blender and refrigerate until ready to serve.

To make the cocktail Olive and Onion Tapenade, combine ingredients 6-9 in a small food processor, and give them a rough chop for 20-30 seconds. Remove and refrigerate until ready to serve.

To make the patties, place the ground chuck in a large bowl and refrigerate for 1 hour prior to using. Add the Worcestershire sauce, onion powder, salt, and pepper. Mix well, handling the meat as little as possible to avoid compacting it. Shape the beef mixture into 6 equally-sized patties sized to fit the ciabatta rolls. Cover with plastic wrap and set aside until ready to grill.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side for medium. Place the ciabatta rolls, cut sides down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread both sides of the bun and liberally with the Martini Aioli. Place the patties on the bun and slather with the Cocktail Olive and Onion Tapenade. Add a leaf of romaine lettuce and the bun top. Serve on a large martini glass.

Drink pairing

Do I really need to mention this goes great with a Bombay Sapphire martini?!