Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce
Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce might be just the American recipe you are searching for. This main course has 477 calories, 31g of protein, and 36g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. Only Father's Day will be even more special with this recipe. A mixture of applewood-smoked bacon, potato-bread hamburger buns, ground coriander, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Mix all ingredients in smallbowl. DO AHEAD: Can be made 1 week ahead.Store airtight at room temperature.
Cook bacon in large skilletuntil crisp.
Transfer to paper towels to drain.Break in half. Gently mix chuck and sirloinin large bowl. Form meat into 8 patties, each3 1/2 to 4 inches in diameter and 1/3 to 1/2 inchthick. Using thumb, make slight indentationin center of each burger. DO AHEAD: Burgersand bacon can be prepared 8 hours ahead.Cover separately and chill.
Prepare barbecue (medium-high heat).
Sprinkle 1 teaspoon coffee rub on top sideof each burger.
Place burgers, rub side down,on grill rack. Grill until slightly charred,about 4 minutes; turn.
Place 2 bacon slicehalves atop each burger. Cook 3 minutes.
Top each with 1 cheese slice. Cover and cookuntil cheese melts, about 1 minute longer.
Place burgers atop bottom halves ofbuns. Top with onion slices and tomatoslices. Spoon dollop of Texas Barbecue
Sauce over. Cover with bun tops and serve,passing additional sauce alongside.
Beer is a natural pairingfor a burger. Keep the southern themegoing by pouring a Texas brew. We likethe caramel sweetness and mild hoppyflavor of Shiner Bock ($8 per six-pack).
Making a smallindentation in the center of the patty beforecooking ensures a nice, flat burger.