Farm Market Specials (Sept 12 – 18)
We’re Back To The Grind!
Ingredients You'll Need
- 1 1/2 Tbsp. ground coffee
- 1/2 Tbsp. salt
- 1/2 Tbsp. paprika
- 1/2 Tbsp. brown sugar
- 1/2 Tbsp. pepper
- 1/2 Tbsp. onion powder
- 1/2 Tbsp. garlic powder
- 1/4 Tbsp. coriander
- 2 Tbsp. butter
- 1/2 yellow onion, diced
- 3 garlic cloves, roughly minced
- 1/2 cup ketchup
- 1 1/2 Tbsp. tomato paste
- 1/4 cup apple cider vinegar
- 2 1/2 Tbsp. worcestershire sauce
- 1/4 cup brown sugar, packed
- 1 tsp. ancho chile powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 tbsp. brewed coffee
- 2 lbs. Meridian Free Range Ground Beef
- 2 Tbsp. Meridian Chicken & Rib BBQ sauce
- 4 hamburger buns
- arugula
- 8 slices meridian double smoked bacon, cooked until crispy
- 2 tbsp. butter
Directions
- Combine ground coffee, 1/2 tbsp. salt, paprika, brown sugar, 1/2 tbsp. pepper, onion powder, garlic powder, and coriander, and mix together using a fork
- Melt butter in a saucepan over medium-high heat
- Add onions and garlic to the saucepan and saute until onions are translucent
- Add ketchup, tomato paste, apple cider vinegar, worcestershire, brown sugar, 6 oz. Meridian Chicken & Rib Sauce, ancho chili powder, 1/2 tsp. salt, 1/2 tsp. pepper and brewed coffee
- Stir to combine, then bring to a low boil, reduce heat and simmer for 20 minutes until sauce has thickened
- Pour sauce into a blender and puree, then set aside to cool
- In a mixing bowl, combine ground beef, 2 tbsp. bbq sauce, salt and pepper and mix well with your hands
- Divide into 4 equal patties
- Rub coffee rub seasoning on each side of burger
- Place burgers on the grill and cook until completely cooked through
- Spread prepared bbq sauce mixture onto a bun
- Layer arugula, burger patty and bacon and top with the other bun half
