Ingredients
The following ingredients have 4 Servings
- ½ cup extra virgin olive oil
- 6 medium garlic cloves peeled and left whole
- 1 cup shallots diced fine
- 1 ½ pounds organic summer squash (half yellow and half zucchini), diced small
- 1 14.5-ounce can organic diced tomatoes with juice
- ½ cup Kalamata olives, sliced
- 2 tablespoons capers drained
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- Kosher salt only if needed
- 1 pound grass fed ground beef
Instruction
- In a large skillet or sauté pan, heat the olive oil over medium low heat.
- Once hot, add the whole garlic and cook to brown all sides, about five minutes.
- Using a fork, press the garlic into the oil.
- Raise the heat to medium to medium high.
- Add shallots and cook for three minutes.
- Add all of the squash and cook for about five minutes until almost tender.
- Add tomatoes with juice and cook until the squash is tender.
- Add olives, capers and black pepper.
- Stir and add the balsamic.
- Taste and add salt if needed. Remove from heat and set aside.
- Form the ground beef into four patties.
- Heat a large ribbed grill pan over high, brush with a little oil then grill the patties to your doneness, flipping half way.
- To serve, portion one patty per portion and divide the hot relish over each and serve.
