
Ground coffee gives these barbecue-inspired burgers a kick.
INGREDIENTS
- 3 tbsp. paprika
- 1 tbsp. light brown sugar
- 1 tbsp. instant espresso
- 1 tbsp. dried oregano
- kosher salt
- Pepper
- 3 3/4 lb. ground beef
- oil
- 12 Hamburger buns
- Worcestershire-Glazed Onions
- Cheese, lettuce, pickles, and tomatoes
- Citrusy Slaw with Peppers and Scallions
- Pickle and Parsley Relish
DIRECTIONS
1. Heat grill to medium-high. In a bowl, combine the paprika, sugar, espresso, oregano, and 1 teaspoon each salt and pepper.
2. Gently form the beef into 12 balls. (Don't overwork the meat — this can result in a tough, dry burger.) Flatten each ball into a 3/4-inch-thick patty. Using your thumb, make a shallow 1 1/2-inch-wide indent in the top of each patty. Sprinkle the patties with the redeye spice mixture.
3. Lightly oil the grill. Place the patties on the grill, indent-side facing up, and cook until the burgers release easily from the grill, 3 to 4 minutes. Flip and cook 3 to 4 minutes more for medium.
4. If desired, grill the buns until lightly toasted. Serve the burgers on the buns with the Worcestershire-glazed onions and other toppings, as desired.
Tips & Techniques
Perfect Cheeseburger: Add a slice of cheese to each patty a minute before the burger is done; cover and cook until melted.