The Black & Green Burger

Mike Buzalka

Chef/Event Coordinator Andrew Casale of the University of St. Thomas Dining Services shows his winning recipe in the TNT Top Burger Challenge Contest held recently by Cargill. Casale’s Black & Green Burger won him the ,000 first prize. Two ,000 runner-up prizes were awarded to Chef Sarah Spero of San Diego for her Chipotle Chili Burger with Chocolate and Queso Fresco, and Chef Don Burrows of Chicago for his Three Chili Quesadilla Burger.

YIELD: 16 burgers

Chive-infused Oil
1 cup good olive oil
1 cup fresh chives, packed

Oven-dried Tomatoes
16 roma tomatoes olive oil as needed salt as needed

Pancetta Bits
2 lbs. pancetta

Chive Mayonnaise
1 cup mayonnaise
1 Tbsp. chive oil

Green Tapenade
1 cup green olives with pimentos
2 Tbsps. chive oil
2 Tbsps. mayonnaise
½ cup fresh parsley, packed
¼ cup yellow pepper rings
1 tsp. fresh cracked pepper

Black Tapenade
1 cup kalmata olives
2 Tbsps. olive oil
1 Tbsp. capers
2 Tbsps. fresh parsley, chopped
½ cup sun-dried tomatoes in oil
16 5.3-oz. TNT burger patties
16 ciabatta buns, evenly cut in half softened butter, as needed
16 slices provolone cheese
48 romaine heart leaves black and green olives, skewered, and 32 whole chives for garnish

1. Prepare chive-infused oil
Combine ingredients in a high-speed blender until bright green. Strain through cheesecloth or coffee filter.

2. Prepare oven-dried tomatoes
Cut tomatoes in half lengthwise and scoop out seeds with a spoon. Drizzle with olive oil and salt, then arrange on a rack and bake at 225°F for 1¾ to 2 hrs. When done, drizzle with more oil and salt.

3. Prepare pancetta
Dice pancetta, then cook in a sauté pan on low heat until crispy. Drain off grease.

4. Prepare chive mayonnaise
Mix mayonnaise and chive oil.

5. Prepare green tapenade
In a food processor fitted with a blade, combine all ingredients and process until it reaches the consistency of whole grain mustard.

6. Prepare black tapenade
In a food processor fitted with a blade, combine all ingredients and process until it reaches the consistency of whole grain mustard.

7. For each burger, cook one patty on a charbroiler to an internal temperature of 160°F. Top with one slice of cheese just as the burger gets done.

8. While burger is cooking, butter one bun and cook on a flat griddle.

9. When bun is golden, spread one half with one heaping Tbsp. of green tapenade and the other half with one heaping Tbsp. of black tapenade. Spread tapenade on both sides to the edge of the bun evenly. Arrange buns side by side on center of plate and place cheeseburger in center overlapping half of each bun slice. Top the burger with 3 romaine heart leaves, 2 oven-dried tomato halves and 1 oz. of cooked pancetta. To garnish, drizzle the plate with chive oil, skewered black and green olives and 2 whole chives. Serve with side of 1 oz. chive mayonnaise.
Recipe from Andrew Casale, chef/event coordinator, University of St. Thomas Dining Service, Maplewood, MN