Hamburgers Siciliano

1. Combine the olives, onion, capers and anchovies.

2. Form the meat into 4 fat balls.

3. With the tip of a dinner knife, push a wide pocket into the meat and insert an equal share of the filling into each ball.

4. Press the pocket closed and flatten the meat gently.

5. Drizzle a little oil into the palm of your hands and coat the hamburgers lightly. Season with salt and pepper.

6. Cook on a grill for about 3 minutes per side.

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Nutrient	Quantity
Total fats	27.6433 g
Protein	96.259 g
Carbohydrates	3.4371 g
Energy	643.6351 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0333 g
Water	347.9092 g
Aspartic acid	8.831 g
Calcium, Ca	63.0101 mg
Lutein + zeaxanthin	0.6 g
Fiber, total dietary	0.6678 g
Carotene, beta	10.857 g
Niacin	19.7399 mg
Hydroxyproline	0.4851 g
Vitamin A, RAE	9.9697 g
Arginine	6.4575 g
Riboflavin	0.8879 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0091 g
Fatty acids, total saturated 20:1	0.0273 g
Glutamic acid	15.6379 g
Sodium, Na	670.6928 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0432 g
Total lipid (fat)	27.6433 g
Manganese, Mn	0.0884 mg
Fructose	0.1935 g
Proline	3.9458 g
Fatty acids, total saturated 16:0	6.7046 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.1061 g
Sucrose	0.1485 g
Choline, total	325.8876 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0952 g
Fatty acids, total polyunsaturated 18:1 t	1.3419 g
Sugars, total	0.6889 g
Serine	3.7659 g
Fatty acids, total saturated 18:0	3.8676 g
Fatty acids, total saturated 20:4 undifferentiated	0.1907 g
Vitamin B-6	1.9522 mg
Selenium, Se	116.7367 g
Ash	5.9857 g
Vitamin D	18.1334 IU
Fatty acids, total saturated 18:1 undifferentiated	12.8115 g
Pantothenic acid	3.3992 mg
Phenylalanine	3.7393 g
Copper, Cu	0.4076 mg
Betaine	78.8952 mg
Thiamin	0.3719 mg
Retinol	9.0667 g
Methionine	2.7928 g
Iron, Fe	10.8549 mg
Carbohydrate, by difference	3.4371 g
Phosphorus, P	921.3754 mg
Folate, total	19.417 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Alanine	5.5384 g
Cholesterol	299.2007 mg
Valine	4.4323 g
Fatty acids, total saturated 18:2 undifferentiated	1.2175 g
Glycine	4.2697 g
Glucose (dextrose)	0.2955 g
Fatty acids, total saturated 14:0	0.7714 g
Zinc, Zn	35.3815 mg
Isoleucine	4.1954 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.9656 g
Fatty acids, total polyunsaturated	1.4471 g
Fatty acids, total saturated 14:1	0.1768 g
Fatty acids, total polyunsaturated 17:1	0.2811 g
Leucine	7.9326 g
Tocotrienol, alpha	0.006 mg
Vitamin A, IU	49.8354 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0001 g
Folate, DFE	19.417 g
Tryptophan	1.0992 g
Vitamin C, total ascorbic acid	1.6647 mg
Phytosterols	8.442 mg
Fatty acids, total polyunsaturated 18:1 c	11.4648 g
Tyrosine	3.3976 g
Vitamin B-12	14.0987 g
Vitamin K (phylloquinone)	10.0334 g
Fatty acids, total saturated	11.7324 g
Histidine	3.1618 g
Fatty acids, total monounsaturated	14.3354 g
Threonine	4.3416 g
Folate, food	19.417 g
Fatty acids, total polyunsaturated 17:0	0.3445 g
Vitamin D (D2 + D3)	0.4533 g
Fatty acids, total polyunsaturated 24:0	0.0363 g
Vitamin D3 (cholecalciferol)	0.4533 g
Vitamin E (alpha-tocopherol)	0.9325 mg
Fatty acids, total trans	1.3419 g
Fatty acids, total trans-monoenoic	1.3419 g
Magnesium, Mg	105.4906 mg
Lysine	8.6237 g
Potassium, K	1699.8638 mg
Cystine	1.0206 g
Fluoride, F	0.165 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0	0	0	0
Onion	1.5 tablespoons	6	1.401	0.015
salt pepper	0	0	0	0
caper	1.5 tablespoons	2.967	0.6308	0.1109
green olive	1.5 1/2	0	0	0
anchovy fillet	4	0	0	0
chuck	1 lb	634.6681	1.4053	27.5174