Mediterranean olive burgers

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10 min


4 small burgers, for 2 servings

* PLUS Cooking time: 6 minutes


  • 1 egg , lightly beaten
  • 1 garlic clove
  • 3 tbsp thinly sliced pimento-stuffed green olives
  • 2 tbsp chopped fresh basil , cilantro or parsley
  • 1 tbsp chopped oil-packed sun-dried tomatoes
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 250 g medium ground beef
  • 1 tsp vegetable oil


  • In a medium-size bowl, whisk egg. Stir in garlic, olives, basil and sun-dried tomatoes. Sprinkle in paprika, salt and pepper. Crumble in meat. Mix all ingredients until evenly distributed. The less you mix meat, the more tender burgers will be. Divide into four portions. Using the palm of your hand, loosely form meat into balls, then flatten into 1/2-inch- (1-cm-) thick patties.
  • Heat oil in a small, non-stick frying pan set over medium heat. Add patties. Cook until well browned and firm when pressed, 3 to 4 minutes per side. Serve over fettuccine or linguine, on a bed of mesclun greens or stuffed into pitas.

Nutrition (per serving)

  • Calories
  • 274,
  • Protein
  • 24.3 g,
  • Carbohydrates
  • 1.9 g,
  • Fat
  • 18.5 g,
  • Fibre
  • 1 g,
  • Sodium
  • 706 mg.

When barbecue season is just around the corner, it makes us impatient for burgers. We’ve cooked up a flavourful miniature version that goes perfectly with pasta.