Coffee in my burger? You bet! This caffeine infused burger (trace amounts) with all of the other elements (spices) included in this recipe expose flavors unknown—talk about fusion! I call this one “naked” because it’s served bare and unscathed: Topped only with the mild tastes of caramelized onions and peppers–leave the veggies pure because the remainder of the flavors are complex enough! The burger, in its natural state, does it all. Serve with a fresh herb side salad or simple slaw…not too much, allow the burger, with a kiss of Bourbon sauce and caramelized veggies, steal the show.
1 tablespoon finely ground coffee beans
1 tablespoon chili powder
1 1/2 teaspoons paprika
3/4 teaspoon dry mustard
3/4 teaspoon ground coriander seed
3/4 teaspoon coarsely ground black peppercorns
1 teaspoon coarse salt
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1 1/2 teaspoons brown sugar
1 lb. ground sirloin
1 lb. ground chuck
1/4 cup Cabernet Sauvignon
1 tablespoon hickory liquid smoke
1 large yellow onion, chopped
1 large green or red pepper, chopped
2 cloves garlic, minced
salt & pepper to taste.
Kentucky Bourbon Sauce:
1/2 cup bourbon
1/2 cup ketchup
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Mix all ingredients in medium saucepan, bring to a boil, stir and simmer for 10 minutes and cool.
I suggest making rub and bourbon sauce in advance. In a medium skillet add 2 tablespoons of butter, chopped onion, pepper and garlic. Lightly sauté veggies until slightly golden, about 8-10 minutes. Cover to keep warm and set aside.
In a large bowl combine ground meat, Cabernet and liquid smoke. Divide the meat into 6 portions. Gently form each into an oval patty about 4-5″ long. Rub each side of patty with about 1 teaspoon of rub. Brush grill rack with oil—I like bacon drippings, but any will do. Place patties on rack; cover and cook, turning once, until done to preference. 5-7 minutes per side for medium. Plate, top with a dollop of Bourbon sauce and caramelized veggies. Serves 6