Burgers With Olive Tapenade And Crushed Potatoes - cooking recipe

Ingredients

750 g new potatoes, scrubbed
125 g pitted green olives
75 g pitted black olives
3 None garlic cloves, crushed
6 tbsp olive oil
750 g lean minced beef
2 tbsp breadcrumbs
1 medium egg
2 tbsp tomato paste
250 g cucumber
300 g Greek yogurt
15 g butter
1 tsp chopped rosemary
None None oregano leaves, to garnish

Preparation

Preheat oven to 350\u00b0F. Cook potatoes in boiling salted water for 20 mins, until tender. Drain then smash.
Meanwhile, for the olive tapenade, combine olives, 2 cloves garlic and 3 tbsp oil in a food processor. Season. Pulse until very coarse. Set aside.
For the burgers, combine ground beef, breadcrumbs, egg and tomato paste. Season. Shape into 4 patties. Heat 1 tbsp oil in a frying pan. Brown burgers on both sides then transfer to a roasting pan and bake for 20 mins.
For the tzatziki, combine grated cucumber, remaining garlic and yogurt. Season. Set aside.
Heat remaining oil in a frying pan along with butter. Fry potatoes on both sides until lightly browned. Sprinkle with rosemary and season.
Spread tapenade over burgers. Transfer to serving plates. Sprinkle with oregano leaves and serve with potatoes and tzatziki.