The Best Burger!
Over the past few years, I have been working with Sue and Rodney Tipton on food and wine pairings using Sue’s amazing wines from Acquiesce Vineyard. I love her wines; Acquiesce is the sole vintner producing whites and rosés in the otherwise red-producing Lodi valley. I really appreciate how Rodney creates beautiful recipes to complement the different varieties she produces.
One such recipe and pairing is Rodney’s Acquiesce Burgers, a perfect pairing with Acquiesce Grenache Blanc. Mark and I were blown away by how good the combination of ingredients is, as well as the “smash burger” cooking method. Everything about the recipe is perfect. And then with the wine on top of that? A perfect meal and pairing, and a great burger to serve for Memorial Day Weekend
~ David
Rodney’s Acquiesce Burgers
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Ingredients
- 12 ounces chuck, cut into 1-inch cubes (see notes)
- 12 ounces brisket, cut into 1-inch cubes (see notes)
- 1 cup pitted and sliced Castelvetrano olives
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 shallots, sliced pole to pole
- 4 brioche hamburger buns
- unsalted butter
- 4 slices American cheese (see notes)
- 1/2 cup chiffonade of iceberg lettuce (see notes)
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.
© 2025 Copyright Cocoa & Lavender
Mad Dog
May 17, 2025 at 6:17 amThat looks good – I’m cooking a BBQ for 20 people tomorrow. You made me think about chopping the olives and mixing them into the burger meat!
Cocoa & Lavender
May 20, 2025 at 9:02 amI hope you did nd I hope you liked it!
Ben | Havocinthekitchen
May 26, 2025 at 3:53 pmThis burger looks absolutely amazing and so inviting! I love the use of two meats and especially olives – the ingredient I don’t see often in burgers. Great job!
David Scott Allen
May 27, 2025 at 9:50 amThanks, Ben — I hope you and Andrew give it a try!
Valentina
May 17, 2025 at 6:54 amDavid, your photos look like a magazine cover. Beautiful! Castelvetrano olives are my favorite, and seeing them in this burger is mouth-watering. Love it! 🙂 ~Valentina
Cocoa & Lavender
May 20, 2025 at 9:02 amThey are my favorite olive, too, Valentine. So buttery! And thank you so much for your kind words on the photos!
Barb
May 17, 2025 at 7:12 amBoth the burgers and the wine sound wonderful! I would never have thought to put olives on a hamburger bun, but why not?! These are perfect for Memorial Day!
Cocoa & Lavender
May 20, 2025 at 9:01 amI was hoping this would inspire some Memorial Day barbecuing, Barb. Thanks!
Becker
May 17, 2025 at 10:29 amThis is must try!!
Cocoa & Lavender
May 20, 2025 at 9:00 amMaybe with the kids in LA?
Fran @ G'day Souffle'
May 17, 2025 at 10:40 amI grew up on cheeseburgers and I gotta say they are among my favorite food. However, I wasn’t aware of the ‘smash burger’ cooking method- now I gotta try it! Forget about fine dining- just give me my smash burger! Thanks David!
Cocoa & Lavender
May 20, 2025 at 9:00 amI knew about smash burgers (there is even a restaurant called Smash Burger) but never tried one until this, Fran. They are truly delicious.
Gerlinde de Broekert
May 17, 2025 at 2:38 pmI’m getting very hungry just looking at your hamburger. Somewhere in my storage, I have a old meat grinder.
Cocoa & Lavender
May 20, 2025 at 8:59 amI love my meat grinder, Gerlinde — I use it all the time. It really makes a huge difference — so I think you should find yours!
Eha Carr
May 17, 2025 at 2:50 pmOnce more – what a great post for learning! I also have not put olives in a meat patty mix – and know very little about Californian wines. Interesting to see the meats you mix. Don’t think I have had a hamburger for a decade but oft enjoy grilled or fried patties sans bun with an interesting salad or vegetable dish . . . Trust you are enjoying a happy Long Weekend!
Cocoa & Lavender
May 20, 2025 at 8:58 amThanks, Eha — the meat mixture is quite good and it pairs perfectly with the wine.
sherry
May 18, 2025 at 1:09 amthis looks fabulous David but please tell me i am not the only one who doesn’t like a brioche bun with a savoury dish? Just too sweet and buttery for me. Seems like dessert fare to me. Sorry to be a pain! I have been making smash patties for a while now. So easy and tasty!
sherry
Cocoa & Lavender
May 20, 2025 at 8:57 amGood brioche buns (emphasis on good) are not sweet, Sherry — although I know some places make them that way. My homemade brioche buns are perfect for this, and even some locally store bought are good too. You just need to know where to buy them.
Mimi Rippee
May 18, 2025 at 5:29 amSo… I love the burger photo. But I don’t care for smash burgers. I like mine thick and medium rare. But of course the meat you used is good quality, so of course the burger is probably excellent.
Cocoa & Lavender
May 20, 2025 at 8:56 amWell, not everything is for everyone. But while I also love a good thick medium rare burger, I am glad I tried these because they are phenomenal.
Ronit
May 18, 2025 at 10:38 amVery very tempting! A good burger is always such a treat, especially in summer.
I like the use of both chuck and brisket, as it no doubt results a juicy mix. The addition of olives is new to me, but one I’ll definitely try next time, as they are a favorite of mine. Now I’m hungry! 🙂
Cocoa & Lavender
May 20, 2025 at 8:55 amIt is a great combination and the addition of olives is brilliant!
2pots2cook
May 19, 2025 at 3:11 amHaven’t had a decent burger for ages! Thank you for the recipe and reminder as well!!!!!!!
Cocoa & Lavender
May 20, 2025 at 8:53 amEveryone should have a good burger once in a while, whether beef, turkey or vegetarian! Glad you like the recipe Davorka.
angiesrecipes
May 22, 2025 at 4:50 amI love a fatty juicy burger patty with melted vintage Cheddar :-)) This must be super delicious since you even made your own beef mince.
Got this update today (2205), exactly 5 days later…unbelievable.
Cocoa & Lavender
May 23, 2025 at 9:07 amI’m so sorry, Angie. I have no idea what’s going on with the delivery of my posts… At least you get them eventually!
Once I got a good meat grinder, I stopped buying pre-ground mince: beef, lamb, turkey, chicken. Everything so much better when you grind it yourself!
Pauline
May 24, 2025 at 1:14 amThought I had commented David, I remember this post on instagram. We love a good burger, and this is one “with the lot”. I always make my own patties too, and will be adding a few extra ingredients now .Olives? Sound great. Although I haven’t ground up my own beef for years, Mum always used to. I love your expression “chiffonade of iceberg lettuce”, perfectly described. Thanks for the inspiration here.
Cocoa & Lavender
May 25, 2025 at 1:12 amIsn’t chiffonade the best word? I really love grinding my own meat — and it’s funny because my mother didn’t enjoy it! I’m glad you like the burger, Pauline. The olives, a really nice touch.
Jeff the Chef
May 24, 2025 at 6:50 amDon’t you love a smash burger? I love to make them. But I’ve never ground my own meat to do so kudos for that! I love the things you add to the meat, too – I’ll bet it’s delicious. I wouild not’ve though to pair a burger with white wine, but I think I’m going to have to try your pairing suggestion!
Cocoa & Lavender
May 25, 2025 at 1:13 amSince Sue and Rodney only make white wines (and rosé), it is one of their goals to let people know that serving white wine with beef or lamb is perfectly good. It’s definitely worth a try, Jeff. I also think you would really love grinding your own meats together, as you can make such great combinations.
Frank | Memorie di Angelina
May 24, 2025 at 12:24 pmGenerally speaking I’m not a huge fan of burgers, but I’d make an exception for this one! The mix of meats here sounds especially appealing.
Cocoa & Lavender
May 25, 2025 at 1:14 amThanks, Frank. I do love a good burger, but I’m pretty picky. I never order a burger when I’m out, as I’m often disappointed.
Raymund
May 28, 2025 at 6:30 pmThis sounds absolutely incredible, David! Love how Rodney took the smash burger to the next level with those Castelvetrano olives and shallots, it’s giving major gourmet backyard vibes. And pairing it with Sue’s Grenache Blanc? That’s just pure genius. I can already imagine the flavour combo… might have to recreate this for a weekend BBQ myself!
David Scott Allen
May 29, 2025 at 7:34 amThanks, Raymund. Rodney did a great job on this burger — and pairing it with a white wine is brilliant.
Inger
June 3, 2025 at 5:01 amSounds like a great burger! I really need to get out my meat grinder!
Cocoa & Lavender
June 4, 2025 at 8:02 amMy meat grinder is never far away from me!