Yield: 6 servings. 1 tsp. olive oil 1 1/2 cups diced yellow onion (1/4") 1/2 cup diced celery, (1/4") 1 Tbsp. minced garlic 2 1/2 Tbsp. chopped sage 1 tsp. chopped thyme 1/2 cup dried breadcrumbs 1/2 cup reduced-fat milk 1 1/4 lb. ground beef (80% lean) 3/4 lb. ground pork 1 egg, beaten 1 cup sliced California Ripe Olives 2 Tbsp. Dijon mustard 3/4 tsp. kosher salt 1/4 tsp. ground black pepper 1/3 cup ketchup 1 tsp. Worcestershire sauce Heat olive oil in a medium-sized sautè pan. Add onions ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.