Pacific Northwest Espresso Rubbed Bacon Cheese Burger
Wine Recommendation
Sutter Home Merlot
Ingredients
- Espresso Rub:
- 2 Tbsp ancho chile powder
- 4 Tbsp very finely ground espresso
- 1 Tbsp garlic powder
- ½ tsp onion powder
- ½ Tbsp cinnamon
- 1 Tbsp coarse grain salt
- 1 Tbsp freshly ground black pepper
- 1 Tbsp cumin
- 2 Tbsp dark brown sugar
- Burgers:
- 1 lb ground chuck (preferably grass-fed)
- 1 lb ground sirloin (preferably grass-fed)
- 12 slices thick cut applewood-smoked bacon
- 6 slices Havarti cheese
- Blackberry BBQ Sauce:
- ½ cup blackberry preserves
- 1 cup ketchup
- ½ tsp brown sugar
- ¼ tsp cayenne pepper
- ¼ tsp mustard powder
- ½ Tbsp red wine vinegar
- ½ Tbsp Sutter Home Merlot
- Other ingredients:
- 6 ciabatta buns, split and toasted
- 12 thin slices red onion
- 12 slices tomato
Instructions
- For the espresso rub, combine all ingredients in bowl until well incorporated.
- For the burgers: gently mix chuck and sirloin in large bowl. Form meat into 6 patties, each 3½ to 4 inches in diameter and ⅓ to ½ inch thick. Make a slight indentation in center of each burger. Sprinkle 2 tsp of the espresso rub on each side of each burger. Allow to rest in the refrigerator for 30 minutes.
- While the burgers are resting, cook bacon in large skillet until crisp. Transfer to paper towels to drain.
- For the BBQ sauce, combine all ingredients in a small saucepan. Heat over medium heat to a gentle boil. Remove from heat, stir well, cover and set aside.
- Preheat grill to medium-high heat. Grill burgers until slightly charred, about 4 minutes; turn. Place 2 bacon slices on top of each burger. Cook 3 minutes. Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer.
- Place burgers on top of bottom halves of buns. Spoon a heaping tablespoon of the blackberry BBQ sauce over the top. Top with onion slices and tomato slices. Cover with bun tops. Sever with additional sauce.
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