Burgers With Olive Tapenade And Crushed Potatoes

• 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

1. Preheat oven to 350u0b0F. Cook potatoes in boiling salted water for 20 mins, until tender. Drain then smash.
2. 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.
3. 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.
4. For the tzatziki, combine grated cucumber, remaining garlic and yogurt. Season. Set aside.
5. Heat remaining oil in a frying pan along with butter. Fry potatoes on both sides until lightly browned. Sprinkle with rosemary and season.
6. Spread tapenade over burgers. Transfer to serving plates. Sprinkle with oregano leaves and serve with potatoes and tzatziki.

new potatoes, green olives, black olives, garlic, olive oil, beef, breadcrumbs, egg, tomato, cucumber, greek yogurt, butter, rosemary, oregano

Taken from recipes-plus.com/api/v2.0/recipes/31090 (may not work)