In a bowl, combine the ground sirloin and basil and mix well. Shape into 6 thick patties. Make a pocket in the center of each patty, fill each pocket with 1 tablespoon of the goat cheese, and cover with the meat. Press into patties 3/4 inch thick. Heat grill pan or saute pan over medium-high heat. Spray lightly with nonstick cooking spray, and add the burgers. Cook for 3 to 4 minutes on the first side, flip, and cook 4 to 6 minutes on the second side for medium-rare, or until desired doneness. To serve, place the burgers on the toasted bun halves and top each burger with 2 tablespoons of the olive spread. Top with lettuce and tomato and finish with the top of the bun. TWO-OLIVE SPREAD: In a food processor fitted with the metal blade, combine the olives, chopped pepper, capers, parsley, and cayenne pepper and process until coarsely chopped. Then use on-off pulses while slowly adding the olive oil until it is absorbed. Taste for seasoning. Transfer to an airtight container and refrigerate until ready to use. ADVANCED PREPARATION: Can be prepared up to 1 week ahead, covered, and refrigerated. Per serving: 2792 Calories (kcal); 225g Total Fat; (73% calories from fat); 171g Protein; 12g Carbohydrate; 627mg Cholesterol; 2698mg Sodium Food Exchanges: 0 Grain(Starch); 24 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 30 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0025 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1141g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1959 (72%)|
|Amt Per Serving||% DV|
|Total Fat 217.7g||290 %|
|Saturated Fat 88.6g||443 %|
|Monounsaturated Fat 92.9g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 711.3mg||219 %|
|Sodium 1166mg||40 %|
|Potassium 2904mg||76 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 6g|
|Protein 175.8g||251 %|
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Calories per serving: 2736
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