Cooking from The Pantry

Cheese Hamburger with Baklouti Pepper infused olive oil


1 lb good quality lean ground beef

1 tablespoon from Olives & Grapes Baklouti Pepper Infused Olive Oil

2 teaspoons of ground garlic

2 -3 tablespoons from Olives & Grapes Traditional-style 18 year Dark Balsamic Vinegar, or Denissimo, or Neapolitan Herb

1 tablespoon from From Olives and Grapes horseradish mustard (optional),

1 package of soft white buns


Mix the ingredients and adjust them to suit your taste. Make six mounds, then gently roll to 6 balls and press down to make  the patties slightly bigger than the bun.

When you make the patties, place an indention in the middle of each one with your thumb (almost all the way through). This keeps the burgers from shrinking.

Salt according to taste before you cook the hamburger.

You can cook the hamburger on the cast iron, nonstick frying pan, or the grill.

When the hamburgers are almost done, flip, then top the cheese, then cook for about 1 minute.

There are many options to assemble the hamburger. Tina simply spreads the horseradish mustard, patty, and grilled onions.