A Michigan olive burger with a twist.
In a medium bowl, gently mix together beef with vinegar, making sure to mix only as long as it takes to just combine them . Form 2 patties slightly wider than the width of the buns, press a dimple in the center of each with your thumb, and season all over with salt.
Refrigerate for at least 30 minutes and up to 1 hour.3.When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
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