23 December, 2020
Grilled Black Olive Burger with Japanese Vinegar
120 oz fresh ground beef (340 g), preferably at least 20% fat
2 tablespoons (30 ml) Japanese black vinegar (kurozu) or Chinese chinkiang vinegar
2 tablespoons oil olives (about 15 pitted olives), coarse chopped
2 tablespoons of mayonnaise (30 ml)
4 slices of Swiss cheese
2 hamburger buns with bun
In a medium bowl, gently blend the meat and vinegar, being careful to stir for just the right amount of time to combine them (over-stirring the meat will make it thicker, meatloaf-like texture, so make sure not to overdo it). Shape 2 hamburgers slightly wider than bread, press down on the dimple in the center of each with your thumb and season with salt. Refrigerate for 30 minutes to 1 hour.
Meanwhile, in a small bowl, combine the olives and mayonnaise. Refrigerate until tender.
Light a chimney full of coal. When all the charcoal is lit and covered with gray ash, pour it out and spread it evenly over half of the charcoal grill. Alternatively, place half of the burners on a gas grill over high heat. Place the wire rack, cover the wire rack and let it heat up for 5 minutes. Clean the grate and grease it with oil.
Place the hamburgers directly on the charcoal and cook, turning occasionally, until they are well charred and the center of the hamburgers reads 110 ° F (43 ° C) on an instant thermometer, about 7 minutes. Place 2 slices of cheese on top of each hamburger and continue cooking until the cheese is melted and the burgers reach 125 ° F (51 ° C) for rare dishes or 135 ° F (57 ° C) for medium, 1-2 minutes. More. Transfer the burgers to a large plate and set aside for 5 minutes. (Move the burgers to the cooler side of the grill at any time if they might catch on fire but have not yet reached their final core temperature.)
Charcoal toasting buns. Spread olive mayonnaise on the top and bottom halves of each bread. Place the burgers on the bottom buns, cover the burgers and serve immediately.