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Ingredients Jump to Instructions ↓

  1. 4 large Idaho potatoes , scrubbed

  2. 1/3 to 1/2 cup extra-virgin olive oil , divided

  3. 4 to 5 sprigs fresh rosemary, finely chopped

  4. Salt

  5. Freshly ground black pepper

  6. 2 teaspoons crushed red pepper flakes, divided

  7. 4 to 5 cloves garlic

  8. 1/2 pound ground sirloin

  9. 1/2 pound ground pork

  10. 1 tablespoon grill seasoning

  11. 2 teaspoons fennel seed

  12. 2 teaspoons Worcestershire sauce

  13. 3 tablespoons capers

  14. Handful fresh flat-leaf parsley

  15. 2 teaspoons anchovy paste

  16. 1 teaspoon lemon zest

  17. 3/4 cup pitted black or green olives

  18. 4 slices sharp provolone or thinly sliced smoked mozzarella

  19. 4 crusty rolls, such as sesame Keiser rolls, split

  20. 2 vine ripe tomatoes, thinly sliced

  21. 10 to 12 basil leaves, torn or shredded

  22. 1/2 red onion, thinly sliced

Instructions Jump to Ingredients ↑

  1. Heat oven to 500 degrees F.

  2. Cut 10 wedges from each potato and place on a baking sheet. Drizzle a couple tablespoons of oil over the potatoes to coat them lightly then season with rosemary, salt and pepper and 1 teaspoon crushed red pepper flakes . Throw a couple of cloves of cracked garlic on the sheet with potatoes. Roast 25 minutes, turning once.

  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place ground meats in a bowl and add a 2 to 3 cloves of grated garlic, grill seasoning fennel seed, 1 teaspoon crushed red pepper flakes, Worcestershire sauce. Mix the burgers and form 4 patties. Make patties thinner in the center - burgers bulge as they cook. Cook burgers 5 to 6 minutes on each side.

  4. While burgers cook, sliced cheese and tomatoes, onions and basil and reserve.

  5. In a food processor , combine capers, parsley, anchovy paste , lemon zest and olives. Turn processor on and drizzle in 3 to 4 tablespoons oil until a thick paste forms.

  6. Melt cheese on burgers.

  7. Toast buns.

  8. Place burgers on buns and top with tomato, basil, red onions and slather the bun tops with some olive tapenade and serve with oven fries.

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