Grilled Black-Olive Burger with Japanese Vinegar
A juicy grilled beef burger with tangy vinegar, melted Swiss, and briny black-olive mayo tucked into a buttery brioche bun.
Prep 20 min · Cook 15 min · Total 1 hr 10 min · Makes 2 burgers
Ingredients
- 12 ounces freshly ground beef, preferably at least 20% fat
- 2 tablespoons Japanese black vinegar or Chinese chinkiang vinegar
- Kosher salt
- 2 tablespoons oil-cured black olives, roughly chopped
- 2 tablespoons mayonnaise
- 4 slices Swiss cheese
- 2 brioche hamburger buns
Directions
- Use a medium bowl to combine the beef and vinegar with a light hand; stop as soon as the mixture comes together, since extra handling makes the texture compact and meatloaf-y. Shape the meat into 2 patties, each a bit broader than the buns, then use your thumb to make a shallow indentation in the middle of each one. Salt the patties on every side, and chill them no less than 30 minutes, but not beyond 1 hour.
- While the patties chill, stir the olives into the mayonnaise in a small bowl, then refrigerate the mixture until you need it.
- Prepare 1 chimney full of charcoal. Once the coals are glowing and coated with gray ash, empty them onto half of the coal grate and spread them into an even layer. If you’re using gas, turn the burners on half the grill to high heat instead. Put the cooking grate on, close the grill, and heat it for 5 minutes. Scrub the grate clean, then oil it.
- Set the patties over the hot coals and grill, flipping from time to time, until the exteriors are deeply charred and an instant-read thermometer inserted into the centers reads 110 degrees F (43 degrees C), about 7 minutes. Top each patty with 2 slices of cheese, then keep grilling until the cheese melts; for medium rare, stop when the thermometer shows 125 degrees F, or 51 degrees C, and for medium, stop at 135 degrees F, or 57 degrees C, which should take 1 to 2 minutes more. Move the burgers onto a large plate and rest them for 5 minutes. If the outside is getting too dark before the centers are done, slide the burgers to the cooler side of the grill.
- Toast the buns over the coals. Spoon the olive mayonnaise across both cut sides of each bun. Place the patties on the bottom buns, add the tops, and serve immediately.