Provençal Burger with Tapenade Butter - Sutter Home Family Vineyards

Ingredients

• 1 cup water
• 1 cup white vinegar
• 2 teaspoons kosher salt
• 1 tablespoon granulated sugar
• 1 tablespoon Herbes de Provence
• 1/2 zucchini, cut in half lengthwise and cut into 1/8-inch thick half-moons
• 1 stick good-quality unsalted butter, room temperature
• 2 tablespoons finely minced black Nicoise olives (or other black olives)
• 1 tablespoon capers, drained and rinsed, finely minced
• 1 large clove garlic, crushed and finely minced
• 1 anchovy filet (packed in olive oil), crushed with the back of the knife and finely minced
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 2 teaspoons lemon juice
• 8 ounces pancetta (or bacon), cut into about 2-inch by 1/2-inch pieces
• 2 pounds ground chuck
• 1/4 cup finely minced shallot
• 1/4 cup minced fresh basil leaves
• 1 teaspoon Herbes de Provence
• 1/2 teaspoon finely chopped fresh rosemary leaves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon coarsely ground black pepper
• Vegetable oil, for brushing on the grill rack
• 6 potato hamburger buns
• 8 ounces Comte cheese, shredded
• 2 cups lamb’s lettuce (also known as mache)