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
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.