Coffee Break Burger
In a large mixing bowl, combine the Ground Chuck, Ground Sirloin, and Ground Short Rib.
Slowly mix in the egg until you get a slightly sticky consistency.
Mix in the kosher salt and ground pepper.
Form balls with the mixture approximately 2" to 3" in diameter. Place on parchment or waxed paper and flatten to desired thickness. Make a small indentation in the middle of the patty to help lock in juices.
Season the burgers with the Coffee Spice Rub.
Cook on a grill at medium heat, flipping at the 5-minute mark. Cook burgers to medium doneness of 160° F internal temperature.
Spread the garlic mayo evenly on both sides of the bun. Place burger on bun heel. Add sliced tomatoes. Top with Herb Salad.
Place bun crown offset and serve with your favorite side dish.
1 lb Ground Chuck Beef
1/2 lb Ground Sirloin Beef
1/2 lb Ground Short Rib Beef
1 large egg
1/2 tsp kosher salt
Freshly ground pepper
6 burger patties
6 white burger rolls, toasted
2 tbsps garlic mayo (per burger)
2-3 slices ripe tomato (per burger)
Coffee Spice Rub:
Mix all ingredients to combine:
2 tbsps espresso powder
2 tbsps ancho Chile powder
2 tbsps brown sugar
1 tbsp smoked paprika
1 1/2 tsps ground cumin
1 tbsp kosher salt
Combine all ingredients and toss to mix.
1 cup cilantro leaves and small stems
1 cup Italian parsley leaves
6 small shallots, thinly sliced
1 cup shredded iceberg lettuce
3 tbsps sherry or red wine vinaigrette
Salt and pepper to taste