Cook The Book: Black Jack Burger

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Serious Eats


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2 pounds coarsely ground chuck, chilled

2 tablespoons olive oil plush 1 teaspoon

Sea salt and freshly ground black pepper

4 slices (about 6 ounces) Monterey Jack Cheese

4 ciabatta buns

About 1/2 cup Tapenade (recipe below)

4 large leaves butter lettuce

1 medium, ripe tomato, thinly sliced

1 1/3 cups pitted brine-cued black olives, such as kalamata

4 oil-packed anchovy fillets, drained (optional)

2 tablespoons capers, drained

2 tablespoons olive oil

3 large garlic cloves, peeled

Leave from 10 sprigs fresh flat-leaf parsley or basil or a mix of both

Leaves from 2 or 3 sprigs fresh thyme

2 teaspoons cognac or brandy

1 teaspoon Dijon mustard

1 teaspoon freshly squeezed lemon juice

Pinch of freshly ground lack pepper

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