July 2017 Magazines - Page 24

Coffee Rubbed Texas Cheeseburgers Serves 8 1 Tbsp. freshly ground coffee 2 tsp. brown sugar, packed 2 tsp. freshly ground black pepper 1/2 tsp. ground coriander 1/2 tsp. dried oregano 1/2 tsp. fine sea salt 8 slices applewood-smoked bacon 1 pound ground chuck 1 pound ground sirloin 8 slices smoked Gouda or Provolone cheese 8 potato or brioche hamburger buns, buttered and toasted 8 slices red onion 8 slices tomato Bottled spicy barbecue sauce 24 July/August 2017 Mix coffee, sugar, pepper, coriander, oregano and salt in a small bowl. Set aside. 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. Prepare barbecue (medium‐high heat). Sprinkle 1 tsp. cof‐ fee rub on top side of each burger. Place burgers on grill rack rub side down. 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. Serve on toasted buns with onion, tomato and barbecue sauce.