COFFEE RUBBED BURGERS WITH BACON LATTICE SQUARES
Meat and coffee, sounds like a dream come true right? Well you're not wrong, these really will have your guests begging for more. AND if they weren't epic enough with the flavour combinations in the meat, we team the patties up with squares of bacon lattice and a warm BBQ sauce which will make the hairs on the back of your neck stand on end. Mmmmm, I'm drooling.
The quantities in this recipe will make 10 really good size burgers which you can either double up or fly solo for the weak at heart. If you ask me, bigger is better, but hey, just saying.
You can obviously play around with the amounts to suit your needs, the important bit is the rub which coats the burger - it's not added directly to the meat, so have fun experimenting and go off piste with the recipe and have fun!
For the Beef Patties
- 1.5 kg Minced beef at least 20% fat
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp Jack's Meat Dust
- 2 tbsp Ground Coffee
- 1 tbsp Brown Sugar
For the bacon Lattice
- 2 packs streaky bacon
For the topping
- 5-10 Burger Buns
- grated cheese or cheese squares
- Your favourite BBQ sauce
- grilled onions, lettuce, jalapenos etc
Prepare the patties for grilling by adding salt and pepper to the mince in large mixing bowl. Mix thoroughly with your hands and portion out the mince into 10 150g balls.
Use a burger press to make your balls into ten uniform burgers.
In a separate smaller sized bowl mix your Jack's Meat Dust, coffee and brown sugar and sprinkle on to a plate.
Dip each burger on to the coffee rub coating both sides completely.
Create a large square lattice of bacon by weaving in and out strips of the streaky goodness on a large sheet of foil. This does a take a good bit of time and yes you could just grill up some bacon and add it at the end in strips if you want, but trust me, the effort is worth it.
Get the bacon lattice on the grill first as this takes longer that you would expect to get to the finished crispy product. Place the whole sheet of foil on indirect heat to prevent any towering infernos from occurring.
After the bacon has been cooking for about ten minutes, your burgers are now ready for the grill. Check out the Blog post for top tips to know when to flip the burgers but don't for God's sake flatten them with a spatula. Give em love and time baby, it's likely they'll take approximately 6 minutes per side. Ask who wants cheese and add right at the end for the final minute to get it nice and melted to the patty.
Whilst the burgers are cooking get some onions sweating in a cast iron pan with some butter for some glorious grilled onions. Heat some BBQ sauce in a saucepan. When the internal temperature of the burgers hits 55C and the bacon lattice is good and crispy you are good to go.
Cut the lattice into squares, similar to burger cheese and start assembling the burgers or do what we did and get everyone involved by getting everything out on the table for a build your own burger bar.
Sit back and enjoy that bad boy burger and take in the compliments baby!