* 3/4 cup green olive tapenade or paste
* Juice and zest of 1/2 lemon
* 1/2 cup mayonnaise
* 1 Tbsp. capers
* Fresh ground pepper
* 1 jar (6 oz.) artichoke hearts in olive oil, undrained
* 1 roasted red bell pepper, diced
* 1 medium tomato, diced
* 1 Tbsp. olive oil
* 2 Tbsp. chopped fresh basil
* 4 (6 oz.) beef sirloin patties
* Kosher or sea salt
* Fresh ground pepper
* 8 slices Sargento® Deli Style Sliced Baby Swiss Cheese
* 8 slices olive bread
* Directions:
* 1. In a food processor, combine olive tapenade, lemon juice and zest, mayonnaise and capers. Process until smooth. Chill.
* 2. In a mixing bowl, combine artichoke hearts in olive oil, roasted pepper, tomato, olive oil and basil.
* 3. Preheat grill at medium-high heat. Season beef patties with salt and pepper. Place on grill and cook to an internal temperature of 160°F. Top each burger with 2 slices cheese and melt. Grill bread slices lightly.
* 4. Spread 1 tablespoon tapenade mayonnaise over 4 slices of bread. Top with burgers. Top burgers with artichoke mixture and serve.
