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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.
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Heat a large heavy bottomed skillet (like a cast iron skillet) over MED HIGH heat. Once hot, add a small drizzle of vegetable oil and add buns, sliced side down. Toast until buns are golden brown, then set aside. To the hot skillet, add 1 Tbsp butter and 1 Tbsp vegetable oil. Once melted, add burgers, 3 at a time.
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Wake your burger up before you go go. For the rub, combine one tablespoon of freshly ground coffee with two teaspoons of golden brown sugar, two teaspoons of freshly ground pepper, and half a teaspoon of ground coriander, dried oregano, and fine sea salt. If you want to add a little tang to the rub, add ½ tablespoon of garlic and onion powder.
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Mix salt, pepper and coffee grounds into the ground buffalo and form 4 burger patties with 1/4 inch thickness. Brush grill with cooking oil and heat to medium. Cook burgers for 3-5 minutes per side depending on desired doneness, flipping once. (Because of its low fat content, buffalo will become tough if overcooked.)
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Instructions. Combine all the spices for the coffee rub in a small bowl. Gently form 4 patties using a patty press if you have one. Sprinkle the spice rub on both sides of the patties. There is enough for all 4. Gently rub the spices into the patties using your fingers.
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Combine coffee rub ingredients and stir to combine. Set aside. In a large mixing bowl, add the ground beef, salt, pepper, and BBQ Sauce. Mix well by hand, then divide into four equal portions and form into patties. Rub each burger with the coffee mixture, on all sides. Heat a large skillet over medium high heat and add the butter.
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Pum Pum Café, a trendy coffee shop in Madrid's Lavapies district, offers a unique blend of hipster style and eco-consciousness. Housed in a former 19th-century butcher shop, the café features distressed dark brick walls, comfortable seating, and an open-plan layout. The coffee is sourced from a local producer and freshly roasted and ground daily.
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Light the grill to high and get your sear burner going if you have one. We need that high heat to caramelize the rub into a crust. Allow the grill to heat up for at least 10 minutes with the lid closed. Place the burgers over the hottest part of the grill and grill with the lid open. DON'T try to flip them for at least the first 3 minutes or so.
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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, add a small pat of butter and toast the buns. Remove from pan to cool.
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Sprinkle coffee grounds on both sides of burger. Press in gently. Lightly oil grill grates or burger sides. Grill to preferred temperature. Best served medium with freshly ground beef. Remove to rest for about 5 minutes. Toast buns. Stack burger with sprouts, red onion, goat cheese. Enjoy!
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6 burger buns; Instructions. Bring the the ground round and sausage to room temp and combine thoroughly; shape into small burgers. Toss the salt, pepper, brown sugar and coffee together and roll the burgers in it until covered. Grill, broil or pan fry. Top burgers with mayo, tomato, Sriracha and greens. [xyz-ihs snippet="Swoop"]
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tablespoon chili powder. Dijon mustard. ⁄ green onion. jalapeno pepper, small thinly sliced, seeds removed. ⁄ bell pepper (red or green, finely diced) Worcestershire sauce. Mix all ingredients together. Form hamburger patties. Cook on the hot grill or under broiler.
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Top each burger with 1 cheese slice. Cover grill and cook until the cheese melts, about 1 minute longer. Step 6. Place the burgers atop the bottom halves of the buns. Top with the onion and tomato.
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Instructions. In a small bowl, stir together the coffee grounds, brown sugar, 1/2 teaspoon salt, 1 teaspoon pepper, and oregano. Preheat a grill or grill pan to high. Place the ground beef in a large bowl and season it with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.
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Rub them with kosher salt and place them meat-side down on a wire rack over a tray lined with paper towel. Refrigerate uncovered overnight so the salt will remove water from the beef. The next morning, remove the tray and discard the soaked paper towels. With a dry cloth, remove the excess salt from the meat.
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First, combine the coffee rub spices in a bowl and mix to combine. Next, combine the ingredients for horseradish sauce and stir to combine. Cover and refrigerate until ready to use. Cook the bacon, drain and set aside. Then, form the ground chuck into four evenly-shaped patties. Generously cover each patty with the coffee rub spices.