Instructions

• Using a meat grinder, grind the two meats together, alternating the cubes of meat, then gently mix with your hands (see notes). Divide the mixture into eight 3-ounce balls and set aside; leave the balls of meat fairly loose.
• Butter the inside of the buns and place them on the griddle or grill until golden, and transfer to serving plates.
• Mix mayonnaise and Dijon thoroughly and slather the grilled buns, tops and bottoms. Divide the sliced olives over bottom half of each bun.
• In cast iron skillet, grill the sliced shallot but not to caramelization stage and set aside.
• Place the eight ground meat balls in very hot skillet or griddle and press down with spatula until each is flat shaped but not too thin. They will be a bit loose. Let the patties cook for 2 minutes, check to make sure they are no longer sticking, and flip them over.
• Place a slice of American cheese on four of the patties and cook all eight patties for another 2 minutes. Stack the patties so that each of two burgers have a cheese slice in the middle.
• Transfer doubled patties to the dressed buns. Divide grilled shallots over top and then add 2 tablespoons of the lettuce to each.
• Serve with potato chips on the side, and enjoy with chilled Acquiesce Vineyard’s Grenache Blanc.
• Serves 4.
• Notes:
• If you don’t have a meat grinder, ask your butcher to grind them for you, then mix them together.
• Rodney uses American cheese but a mild cheddar or other good, mild melting cheese works well.
• The recipe calls for a chiffonade of Iceberg lettuce, but Romaine works, too.