I made this burger one summer evening while standing by my grill where my fresh herb plants also grow. I grabbed some rosemary on a whim, one of my favorite herbs, and threw it on the meat last minute. This set off a quest to find other interesting accompaniments as I didn't want traditional ketchup to mask the subtle fresh flavor. Standing at my fridge door I grabbed some leftover buffalo mozzarella and decided the perfect complement to these two herby-creamy additions would be something salty, so out came the green olive tapenade. The flavors are truly spectacular -- simple so each one can be tasted, but unique for an eye closing-induced savoring bite. I usually make this with Bison, a nice lean and healthy alternative which tops the ANDI meat scorecard, but these flavors work well on beef too.

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