1.5 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
DR PEPPER BBQ SAUCE:
2 Tbsp butter
1/2 yellow onion diced
3 cloves garlic roughly minced
1/2 cup ketchup
1 1/2 Tbsp tomato paste
6 oz Dr Pepper
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
BURGERS:
2 lbs Angus ground beef 85/15
2 Tbsp Dr Pepper BBQ sauce
salt and pepper
Pretzel buns
Arugula lettuce
8 slices peppered bacon
2 Tbsp butter
Combine coffee rub seasoning mix ingredients in a small bowl and mix together with a fork. Set aside. Melt butter over MED heat in a saucepan. Add onion and garlic and saute until soft and translucent, about 8-10 minutes. Add remaining sauce ingredients, stir to combine. Bring to a low boil, reduce heat and simmer for 20 minutes, until sauce has thickened. Pour sauce into blender or food processor and puree. Set aside to cool. To a mixing bowl, add ground beef, salt, pepper and 2 Tbsp cooled bbq sauce. Mix well with your hands. Divide into 4 equal sections. Each burger will be 1/2 pound. Rub coffee rub seasoning mix over both sides of each burger. Heat a large skillet over MED-HIGH heat, add a small pat of butter and toast the pretzel buns (sliced side down). Remove from pan to cool. Add 1 Tbsp butter to skillet and add burgers. Cook for about 4-5 minutes per side, until burger is cooked to desired doneness. Spread BBQ sauce over both sides of pretzel bun, layer arugula, burger, peppered bacon, then add the top bun. NOTE: To grilling wizards - there is no reason this recipe couldn't be adapted to grilling. Do it!