A spoonful of Black Olive Tapenade gives a Mediterranean twist to an old favourite, and makes an interesting diversion from lamb’s usual burger bedfellow, mint. Perfect for lunch, dinner or a late night snack.
Mix the mince, pine nuts, 45g tapenade, parsley and freshly ground black pepper in a bowl; use your hands to thoroughly mix everything to a paste. Divide the mix in half and shape into two large burgers, about 4cm thick.
Heat the oil in a frying pan over a medium-high heat and fry the burgers for 7 minutes on each side, or until cooked through. Meanwhile heat the ciabatta rolls in the oven until warmed through.
Split the ciabatta rolls in half, spread with the remaining tapenade (or tapenade mayonnaise) then top with the burgers, and salad if using.