Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 8 slices tomato
- 1/2 teaspoon fine sea salt
- 2 teaspoons freshly ground black pepper
- Carbohydrate 27 g(9%)
- Cholesterol 131 mg(44%)
- Fat 32 g(49%)
- Fiber 2 g(7%)
- Protein 39 g(78%)
- Saturated Fat 14 g(68%)
- Sodium 711 mg(30%)
- Calories 554
PreparationFor 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. What to drink: Beer is a natural pairing for a burger. Keep the southern theme going by pouring a Texas brew. We like the caramel sweetness and mild hoppy flavor of Shiner Bock ($8 per six-pack). Test-kitchen tip:Making a small indentation in the center of the patty before cooking ensures a nice, flat burger.
PreparationFor 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. What to drink: Beer is a natural pairing for a burger. Keep the southern theme going by pouring a Texas brew. We like the caramel sweetness and mild hoppy flavor of Shiner Bock ($8 per six-pack). Test-kitchen tip:Making a small indentation in the center of the patty before cooking ensures a nice, flat burger.
