Grilled Black-Olive Burger with Japanese Vinegar
Recipe GLPRf8a968a24d41d5
A sophisticated beef burger infused with the deep, complex umami of Japanese black vinegar and briny oil-cured olives. The vinegar adds acidity and richness while the olives bring salty depth. Topped with creamy mayonnaise and melted Swiss cheese on a toasted brioche bun, this is an elevated take on the classic burger with Japanese-inspired flavors.
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Ingredients
12 ounces freshly ground beef (preferably at least 20% fat)
2 tablespoons Japanese black vinegar (kurozu) or Chinese chinkiang vinegar
Kosher salt
2 tablespoons oil-cured black olives, pitted and roughly chopped
2 tablespoons mayonnaise
4 slices Swiss cheese
2 brioche hamburger buns
Directions
Place the ground beef in a large mixing bowl. Pour the Japanese black vinegar over the meat and sprinkle with kosher salt to taste. Add the chopped oil-cured black olives to the mixture.
Using your hands, gently combine the beef, vinegar, salt, and olives until just incorporated. Do not overmix, as this will create a dense burger. Divide the mixture into 2 equal portions and shape each into a burger patty approximately 3/4 inch thick. Make a small indent in the center of each patty with your thumb to prevent bulging during cooking.
Preheat your grill to medium-high heat (approximately 400°F). Allow the patties to rest at room temperature for about 10 minutes before grilling.
Place the burger patties on the hot grill and cook for 4–5 minutes on the first side without moving them. This allows a flavorful crust to develop.
Flip the patties carefully and place 2 slices of Swiss cheese on top of each burger. Continue grilling for another 3–4 minutes until the internal temperature reaches 160°F when measured with an instant-read thermometer in the thickest part.
While the burgers are finishing, lightly toast the brioche buns on the grill, cut-side down, for 1–2 minutes until golden and warm.
Spread 1 tablespoon of mayonnaise on the bottom half of each toasted bun. Place a cooked burger patty with melted cheese on top, then cover with the top bun. Serve immediately.
