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® Sliced Baby Swiss Cheese
8 slices olive bread
In a food processor, combine olive tapenade, lemon juice and zest, mayonnaise and capers. Process until smooth. Chill.
In a mixing bowl, combine artichoke hearts in olive oil, roasted pepper, tomato, olive oil and basil.
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.
Spread 1 tablespoon tapenade mayonnaise over 4 slices of bread. Top with burgers. Top burgers with artichoke mixture and serve.