a99kitten's Musings

I just got this recipe from Epicurious – I am drooling…

COFFEE RUBBED CHEESEBURGERS WITH TEXAS BBQ SAUCE

INGREDIENTS:

Coffee rub:

• 1 tablespoon freshly ground coffee
• 2 teaspoons (packed) golden brown sugar
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt

Burgers:

• 8 slices applewood-smoked bacon
• 1 pound ground chuck (preferably grass-fed)
• 1 pound ground sirloin (preferably grass-fed)
• 8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)
• 8 potato-bread hamburger

Buns:

• 8 slices red onion
• 8 slices tomato
• Texas Barbecue Sauce*

For coffee rub:
Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

For burgers:
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.

Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.

Place 2 bacon slice halves atop each burger. Cook 3 minutes.

Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce* over. Cover with bun tops and serve, passing additional sauce alongside.

*TEXAS BBQ SAUCE

• 1 tablespoon butter
• 1 garlic clove, minced
• 1 cup ketchup
• 1/3 cup (packed) golden brown sugar
• 1/3 cup Worcestershire sauce
• 1/4 cup fresh lemon juice
• 1 chipotle chile from canned chipotle chiles in adobo,* minced with seeds
• 1/4 teaspoon ground cayenne

Melt butter in medium saucepan over medium heat. Add garlic; stir 30 seconds. Stir in ketchup and all remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced to 1 1/3 cups, stirring occasionally, about 15 minutes. Season with salt and pepper. Can be made 1 week ahead. Cool slightly, cover, and chill.

* Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at Latin markets.

I am SO trying this!!!  And perfect timing for the 4th! perfect BBQ time :) This is what it looks like in the recipe. I guess we’ll see what my turn out like :) But if you make it – tell me!!

YUM Burger!!!