An instant crowd pleaser, this was the most-requested recipe at our last BBQ! It sounds a little strange, but is absolutely delicious. The coffee rub and barbecue sauce could be used on many other meats.
Coffee Rub
1 Tbs freshly ground coffee
2 tsp (packed) brown sugar
2 tsp freshly ground black pepper
1/2 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp salt
Burgers
8 slices bacon (applewood smoked is preferred, but not necessary)
2 lbs ground beef
8 slices smoked provolone
8 hamburger buns (we used onion rolls from Sunflour Bakehaus in Farmington)
8 slices red onion
8 slices tomato
Texas Barbecue Sauce
For the Rub:
Mix all ingredients in a small bowl. Can be done up to one week ahead. Store at room temperature.
For the Burgers:
Cook bacon in a large skillet until crisp. Transfer to paper towels to drain. Break in half.
Form ground beef into 8 patties. Using thumb, make a slight indentation in the center of each burger. Burgers and bacon can be prepped up to 8 hours ahead. Chill.
Prepare barbecue (medium-high heat). Sprinkle 1 tsp of 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 halves atop each burger. Cook 3 minutes. Top each with 1 cheese slice. Cover and cook until cheese melts. Place burgers atop bottom halves of buns. Top with onion and tomato slices. Spoon on Texas Barbecue Sauce. Cover with bun tops and serve.
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