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Ingredients

• 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

Description

Serious Eats