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Cup-a-Joe Coffee Burger

My cooking partner, Nancy Glynn and I brainstormed to come up with unique recipes for the contest. We thought we had two winners but when prepared they were disappointing. Nancy had recently enjoyed a steak with a coffee rub so we decided to create our own Coffee Burger! We found that just rolling the burger in the rub didn


1 1/2 cup dark brown sugar
1 1/2 cup finely ground dark roast coffee
2 teaspoons smoky paprika
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons ground black pepper
1 stick softened salted butter
6 finely chopped shallot cloves
2 pounds 73% lean ground beef -80% is acceptable if 73% is unavailable
1 cup Cup-a-Joe Barbeque Rub
2 teaspoons salt
2 teaspoons ground black pepper
2 8 oz packages of sliced mushrooms
3 large Vidalia onions-thinly sliced
1/2 stick salted butter
1 teaspoon salt
1 teaspoon ground black pepper
Vegetable oil, for brushing the grill rack
6 Kaiser rolls, split
1 1/2 pounds finely crumbled gorgozola cheese



To make the Cup-a-Joe Barbeque Rub, place the brown sugar, coffee, paprika, cayenne pepper, salt and ground black pepper in a mixing bowl and blend until combined.

To make the Shallot Butter Spread, finely chopped the shallots and combine with the softened butter in a mixing bowl.

To make the patties, combine the beef, coffee rub, salt, and pepper in a bowl and mix until all items are thoroughly incorporated into the meat. Divide the patty mix into 6 patties of equal size to fit the rolls. Roll the patties in the remaining rub and coat evenly, including sides.

To make the Mushroom and Vidalia Onion Relish, thinly slice the onions and combine with the sliced mushrooms. Melt butter in a iron skillet on the grill and add the combined mushrooms and onions. Saute until onions are translucent and mushrooms are golden brown. Move to the grill warming rack until burgers are done.

Brush the heated grill rack with oil and place the burgers on the rack. Cover and grill until browned on the bottoms. Turn the patties and continue grilling until done to preference.

During the last few minutes of cooking, spread the shallot butter spread on both the bottom and top of each roll and place the cut side down on the grill rack. Toast until the cut sides are golden brown. Remove from rack for burger assembly.

To assemble the burgers, cover the bottom of the bun with the mushroom/onion mixture. Place a burger pattie on top of the mushroom/onion mixture and cover the top of the burger with the gorgonzola cheese. Compact the cheese by lightly applying pressure to avoid crumbles falling off the burger. Spread the top bun with additional shallot butter topping and place the bun on top of burger. Enjoy!!!!


My cooking partner and I, Nancy Glynn have watched the competition and would love to join in on the fun! We think we have a real hit here!